These gut-loving mango and coconut gummies are a taste of summer, reminiscent of a Weiss bar! These summertime gummies look like a treat for your cuties but they also have health benefits too. Natural gelatin is healing for little tummies and it also supports healthy bone and joint development. Coconut yogurt contains natural probiotics which also support gut health. They are made in two layers which makes them extra fun—and they are easier than they look to make! We’re pretty much 100% sure your kids will loooovee them!
Mango Layer • 2 tablespoons of premium gelatin powder (we love the Great Lakes brand) • ½ cup water • 1 lime juiced • 2 mango cheeks - diced • 1 tablespoon of raw honey • ¼ cup coconut water
Coconut Layer • ¾ cup of unsweetened coconut yogurt • ½ cup water • 1 ½ tablespoons of premium gelatin powder • 1 tablespoon of raw honey • 1 teaspoon vanilla extract
Mango Layer Note* A silicon cake or loaf tin works so much easier than a regular pan. Coating the silicon tin with a little bit of coconut oil will help insure it doesn’t stick to the sides.
1 | Combine the gelatin powder and water in a small saucepan. Stir then set aside for 5 minutes to bloom.
2 | Gently heat the bloomed gelatin on the stove to but make sure to not boil. Remove from the heat as soon as it becomes liquid then set aside cool down.
3 | While the gelatin is cooling, add the mango cheeks, coconut water and lime juice to a blender and blend for 30 seconds until smooth.
5 | Add the gelatin mixture to the blender and then blend for 5 seconds to incorporate.
6 | Pour the mixture into the silicon tin and place in the fridge for 30 minutes to set firm.
Coconut Yogurt Layer 1 | Prepare gelatin as above and then set aside to cool down.
2 | Take the mango layer out of the fridge.
3 | Add the coconut yogurt, honey and vanilla in blender and blend for 10-20 seconds.
4 | Pour in the gelatin liquid and blend again briefly to incorporate. Move quickly – the cool yogurt sets the gelatin very quickly.
5 | Pour the coconut cream mixture onto the mango layer and use a spatula to spread to the sides.
6 | Put the tin back in the fridge to set for at least an hour.
7 | When the coconut layer has set, remove from tray and slice into cubes.
8 | Store in the fridge in a container for up to 5 days.
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