Matcha Coconut Gummies
Yes, these gummies are made with “superfoods” like matcha, gelatin, and coconut, but the real reason I made ’em is because they’re super cute and tasty.
Servings: 12 gummies
Ingredients
- 2½ tablespoons gelatin use only 2 tablespoons if you are not using molds
- 2 cups coconut water divided
- 1 tablespoon honey optional, and you can adjust the amount according to your taste
- ¼ cup coconut cream or the hardened stuff that floats to the top of a can of chilled full-fat coconut milk
- 2 teaspoons matcha save 20% with code: nomnompaleo
Instructions
- Pour 1 cup of coconut water in a bowl or beaker, and sprinkle the gelatin on top. The gelatin will take about 5 minutes to bloom (or soften).
- In the meantime, heat the remaining 1 cup of coconut water (and honey, if you’re using it) over medium heat until steaming, but not boiling.
- Pour the hot coconut water into the container with the bloomed gelatin. Add the coconut cream and matcha.
- Blend with a high speed blender or an immersion blender.
- Taste the matcha to see if it is sweet enough for your taste and adjust as needed. (Remember: the jigglers will taste less sweet when chilled.)
- Pour the matcha mixture into silicone molds or into an 8-inch square baking dish.
- If you’re using silicone molds, place them on a rimmed baking sheet before adding the liquid. That way, you can transfer them to the fridge without the molds flopping around and spilling.
- Chill the gummies in the fridge for at least 2 hours or until they’ve solidified. Then, pop them out!
- You can keep these gummies in a sealed container in the refrigerator for up to 4 days, but I bet you’ll finish ’em off before then.
Video
Notes
- If you’ve never tasted matcha (which is a special type of finely milled green tea powder), try before you buy. Go order a matcha drink at your local hipster coffee/tea hangout, and take a sip or three before deciding whether to drop a small fortune on a fancy tin of green powder. Personally, I dig this brand of matcha, but I also buy cans of matcha at my favorite tea shop and at Japanese markets.
- Make sure you procure a high-quality gelatin derived from grass fed animals. (I like this one.) Also, take care to buy gelatin and not collagen peptides for this recipe, because collagen peptides won’t gel, which means your gummies won’t firm up.
- Feel free to add more or less honey based on your preference.
- Don’t like coconut? You can swap out the coconut cream for your favorite non-dairy milk or Whole30-friendly creamer. Just remember to keep the ratio of gelatin-to-liquid consistent.
- If you aren’t using molds, it’s not necessary to add as much gelatin. You can decrease the amount of gelatin to 2 tablespoons to produce a less-gummy, more-Jell-O-like texture. But if you’re using molds, stick with the amount of gelatin listed in the recipe.
- Your choice of blender will affect the final outcome slightly. If you use a high-powered blender, the gummies will be a uniform, creamy-green color throughout. But if you use an immersion blender or a less powerful blender, your gummies may separate a bit and settle before it solidifies. Not a big deal, but something to keep in mind.
Nutrition
Calories: 42kcal | Carbohydrates: 3g | Protein: 4g | Fat: 2g | Fiber: 1g