Wednesday, August 16, 2017

Coconut Pannacotta Gummies

Are you a fan of gummies?

We've been making LOADS of them over winter with orange juice, coconut water and immune supporting essential oils like lemon, orange and On Guard. Get the recipe for my citrus gummies here.

The gelatin is just so good for gut health plus the kids love them and have no idea they're eating something so healthy!

I wanted to switch things up a little this time and make more of a dessert.

Pannacotta is one of my all time favourite desserts and it was easily converted into gummies.

While gummies are usually quite firm, I wanted to recreate the wobble that is so characteristic of a Pannacotta so I used just 1 tablespoon of gelatin. With this amount of liquid you could use up to 1/4 cup of gelatin.

I used rice malt syrup as the sweetener here to keep them fructose free, but you could use honey or maple syrup instead.  You might just need less though as they are much sweeter than the rice malt syrup!

Coconut Pannacotta Gummies

1 tin Ayam coconut milk
1 tin Ayam coconut cream
1/3 cup rice malt syrup (or preferred sweetener)
2 ts vanilla extract
1 tbs gelatin (I use Great Lakes)

Place the coconut milk, cream, syrup and vanilla into a small saucepan and mix until just combined.

Sprinkle over the gelatin and leave to bloom for 5 minutes.

Place the pan over low heat and stir together until melted and smooth.

Pour into a glass dish and place in the fridge to set.

Slice into squares and serve.

What's your favourite gummies recipe? x

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