2 Cups water
2/3 cup Bernard Jensens gelatin (If using Great Lakes gelatin reduce to ½ cup)
1 (13.66 fl oz) can of full fat coconut milk
¼ tsp stevia (this is equal to ½ cup of sugar sweetness)
1 tsp vanilla extract
4 drops of orange or lemon essential oil (optional)
Put the water into a microwave proof dish, I use a large glass measuring cup. Sprinkle the gelatin into the water a little bit at a time, stirring to prevent clumping. Allow the gelatin mixture to sit for 5 minutes. Microwave the gelatin mixture for 2 minutes until hot but not boiling. If you don’t like to use the microwave, boil a pot of water that your glass dish of softened gelatin will fit into without boiling water getting into your gelatin. Carefully place your dish of softened gelatin into the boiling water, stir for a few minutes until the gelatin is melted, remove the dish from the boiling water.
Pour the coconut milk, stevia, vanilla and essential oil, if using, into a large container with a pouring spout, I use an 8 cup measuring bowl, add the hot gelatin to the coconut milk mixture. Stir well. Pour into 48 small silicone
molds. You need to put the molds on cookie sheets or you will have a big mess when you try to pick it up. I only did that once! You can pour the mixture into a large glass pan 9x13 or larger. I like to use the silicone molds because they only take 2 hours to set up and they are fun to eat.
Refrigerate, after the coconut jellies are set up, pop out of the molds or cut into squares. Store your coconut milk jellies in the refrigerator. Makes 48.
I got my silicone molds at Joanne’s craft store with my 50 % off coupon, they were $6 each. I saw a cute daisy mold there.