These stay solid at room temperature so you can pack them in kids’ lunches, but I store mine covered in the fridge. They don’t last long, though! Coconut Pineapple Gummie Recipe 1/2 cup coconut milk, full fat or light 1/2 cup pineapple juice (or 1 cup pureed whole pineapple if you have a high powered blender that can puree it well) 6 tablespoons gelatin from grassfed cows 1/4 cup honey (we cut this down to 2 tablespoons but we’re used to things less sweet) 1/2 teaspoon vanilla extract (optional) Combine all ingredients in a saucepan, stir until all lumps are gone BEFORE heating (I thought I’d do this as I heated it once, I never got the lumps out). Heat over medium-low to medium heat for 5 minutes or until all the gelatin is dissolved and the mixture is completely liquid. Pour hot mixture in to an ungreased glass, ceramic, or metal 8×8″ pan or dish. Allow to cool for 10 minutes on the countertop, so you don’t shock it by sticking it right in the freezer. Once it’s no longer super hot, transfer to a level place in the freezer to set up for half an hour, or until firm. Cut into any shape you desire, I prefer cubes or long strips. To cut I flip the whole piece of gelatin out onto a cutting board and then use a meat cleaver to cut a grid to make cubes. Store covered in the fridge, and enjoy!
Posted on: Mon, 26 Aug 2013 02:08:52 +0000
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