Matcha Coconut Gummies

12 standard portions

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Ingredients

• 2½ tablespoons gelatin use only 2 tablespoons if you are not using molds
• 2 cups coconut water divided
• 1 tablespoon honey optional, and you can adjust the amount according to your taste
• ¼ cup coconut cream or the hardened stuff that floats to the top of a can of chilled full-fat coconut milk
• 2 teaspoons matcha save 20% with code: nomnompaleo

Method

1. Pour 1 cup of coconut water in a bowl or beaker, and sprinkle the gelatin on top. The gelatin will take about 5 minutes to bloom (or soften).
2. In the meantime, heat the remaining 1 cup of coconut water (and honey, if you’re using it) over medium heat until steaming, but not boiling.
3. Pour the hot coconut water into the container with the bloomed gelatin. Add the coconut cream and matcha.
4. Blend with a high speed blender or an immersion blender.
5. Taste the matcha to see if it is sweet enough for your taste and adjust as needed. (Remember: the jigglers will taste less sweet when chilled.)
6. Pour the matcha mixture into silicone molds or into an 8-inch square baking dish.
7. If you’re using silicone molds, place them on a rimmed baking sheet before adding the liquid. That way, you can transfer them to the fridge without the molds flopping around and spilling.
8. Chill the gummies in the fridge for at least 2 hours or until they’ve solidified. Then, pop them out!
9. You can keep these gummies in a sealed container in the refrigerator for up to 4 days, but I bet you’ll finish ’em off before then.