Instructions

1. In a small bowl mix 1/2 cup of coconut milk with raw honey and pineapple. *Raw pineapple contain enzymes that break down gelatin. Cooked pineapple should be used in this recipe.
2. Add the gelatin to the coconut milk and let it soak for a minute or until it gels up.
3. Heat the remaining 1/2 cup of coconut milk in a saucepan on low heat. You want the coconut milk to be hot but not boiling.
4. Pour the hot coconut milk over the gelatin mixture.
5. Use a whisk and mix the ingredients together.
6. Pour into molds or into a 5×7 inch pyrex pan.
7. Refrigerate for 1-2 hours or until set.
8. Store fruit snacks in a closed container in the refrigerator.