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These little creamy coconut blocks of flavor are completely sweet, refreshing, and downright addicting!
- Author: Launie Kettler
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours and 12 minutes
- Yield: 30 1x
Ingredients
- 1 cup water
- 1/2 cup + 2 tablespoons granulated sugar
- 2 tablespoons unflavored gelatin
- 1 (13.5 oz. can) coconut cream, well shaken
- 1/2 teaspoon almond extract
Instructions
- Fit an 8×8 baking dish with parchment paper. Reserve.
- In a small heavy bottomed saucepan bring the water and sugar to a simmer over medium heat.
- Once the sugar has dissolved completely in approximately 3-5 minutes, remove from heat.
- Let the sugar water cool for 2-3 minutes.
- Stir in the gelatin.
- Gently whisk the gelatin until it’s completely dissolved, approximately 2 minutes.
- Stir in the coconut cream, and almond extract.
- When the mixture is completely blended, pour it into the prepared 8×8 pan.
- Freeze for at least 4 hours.
- Remove the frozen jelly from the parchment, and slice into cubes.
Notes
Store in the freezer in a resealable container for up to 2 months.
Nutrition Facts
- Serving Size: 1 piece
- Calories: 54
- Sugar: 4.5g
- Sodium: 4mg
- Fat: 3.8g
- Saturated Fat: 3.4g
- Carbohydrates: 4.9g
- Fiber: 0.4g
- Protein: 0.8g
- Cholesterol: 0mg