Sugar Free Coconut Jelly

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Jelly is such a great desert for kids. Not only is it refreshing on a hot summers day, but it’s soft, meltable texture is great for kids who don’t like hard, crunchy or noisy foods. The downside? An extremely high sugar content and basically no nutritional value. That’s why this recipe is so great! It has all the benefits of traditional jelly, while being full of antioxidants, vitamins and minerals. I actually developed this recipe by mistake when I was making Layla some home made vita-gummies, and modified it to get the end result. It’s super easy to make and is a great, ready-made snack to offer the kids when they get home from school or after dinner.

You can also substitute the coconut water for diluted fruit juice for added benefits, such as Lakewoods elderberry or cherry juice for improved immunity, pineapple juice for sore throats, prune juice to relieve constipation, or aloe vera (with pulp) to sooth an upset stomach. Lakewoods can be purchased from many health food stores, chemists and some supermarkets. Note: this post is not sponsored, they are just a good brand if you are going to offer your child juice, as it’s make from fresh fruit juice and not concentrate.

Sugar Free Coconut Jelly

Yield: 8-10
Author:
prep time: 10 Mcook time: 4 hourtotal time: 4 H & 10 M

ingredients:

  • 2 cups coconut water
  • 1 tablespoon (12g) powdered gelatine
  • 1/2 mixed berries (raspberries, blueberries, strawberries or blackberries)
  • 1 tablespoon chia seeds

instructions:

How to cook Sugar Free Coconut Jelly

  1. Pour 3 tablespoons of coconut water into a small saucepan. Add the gelatine and allow to soak for 2 minutes.
  2. Add the pan to a medium heat and bring to a simmer, while stirring gently until the gelatine has completely dissolved. 
  3. Remove pan from heat and set aside.
  4. Pour the remaining coconut water into a medium bowl and stir in the gelatine mixture.
  5. Pour the jelly mixture into jelly moulds or silicone muffin cases. 
  6. Divide the fruit and chia seeds between each jelly mould.
  7. Place in the fridge and allow to set for at least 4 hours.
  8. Serve with fresh fruit.
Created using The Recipes Generator
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Hi, I’m Aspen, a university qualified teacher and nutritionist. As one of seven kids, a mum and ten years teaching experience, I understand just how challenging mealtimes can be. That’s why I’m so passionate about giving families a range of strategies to reduce fussy eating and make mealtimes an enjoyable family experience. I also work with schools doing incursions, parent information sessions and canteen menu assessment.