Tart Cherry & Coconut Jellies
Servings: 9
Ingredients
For the Tart Cherry Layer:
- 2 cups R.W. Knudsen Organic Just Tart Cherry Juice
- 2 tbsp. Unflavored Beef Gelatin
- 4 tbsp. Maple Syrup
For the Coconut Layer:
- 2 cups Full Fat Coconut Milk about 1 ½ cans
- 2 tbsp. Unflavored Beef Gelatin
- 4 tbsp. Maple Syrup
Instructions
- To Make the Tart Cherry Layer: Add ¼ cup of the Tart Cherry Juice to a bowl with the gelatin. Mix well, then set aside to bloom for 10 minutes.
- In the meantime, add the remaining juice and maple syrup in a large saucepan over medium high heat.
- Bring to a boil, then turn off the heat to add the bloomed gelatin. Let it sit for 5 minutes, then stir until smooth.
- To Make the Coconut Layer: Repeat the same process as above by blooming the gelatin, bringing the remaining liquids to a boil, then turning off the heat to stir in the bloomed gelatin.
- To Assemble: Working with a square glass container, about 5-6” in size, add a ¼” layer of the tart cherry mixture. Place in the freezer for 10 minutes, then add ¼” of the coconut layer. Continue alternating the layers, freezing for 10 minutes between each addition.
- Once all the layers are added, let it sit the fridge for 30 minutes before slicing.
- TIP: If the jelly layers begin to firm up, you can heat up over medium heat until liquid again.
