Strawberry and Cream Gummies

Directions

Strawberry Layer

• Remove tops from strawberries and place in food processor or blender. Blend on high until completely liquefied.
• Add the strawberry ‘juice’ to a small saucepan and bring to a gentle boil.
• While the strawberry is heating, place the Great Lakes Culinary Gelatin powder into 1/4 cup cold water. Whisk until gelatin powder is dissolved and forms a gummy like consistency.
• Once the strawberry juice has come to a gentle boil, turn off the heat and begin to whisk through a third of the gelatin, whisking continuously until completely dissolved.
• Repeat until all of the gelatin is mixed through the strawberry juice.
• Pour strawberry mixture into molds so that it reaches halfway. Alternatively, line a loaf tin with baking paper and pour strawberry mixture into base.
• Place in freezer or fridge and allow to set. If setting in the freezer, move to fridge once set.

Cream Layer

• Add coconut milk to a small saucepan with vanilla essence and bring to a boil.
• Repeat step 3 from the strawberry layer while coconut milk is heating.
• Once coconut milk has come to a boil, turn off the heat.
• Begin to whisk through a third of the gelatin until it has completely dissolved. Repeat until all of the gelatin has been mixed into the coconut milk.
• Set aside until the coconut milk is warm.
• Remove molds with strawberry gummies from the fridge and top with coconut layer. Return to the fridge or freezer until coconut layer has set.
• Store in an airtight container in the fridge.
• Options: If you have a sweet tooth you can add a touch of your choice of natural sweetener such as honey, rice malt syrup or pure maple syrup to the coconut cream layer. I use a naturally sweet coconut milk so I often leave out the sweetener.