Coffee & Cream Gelatin Squares
I’m not a coffee drinker, but I do love the smell of coffee and I’m loving it as a gummy. I originally made coffee flavoured gummies for my hubby but since my coffee buttons disappeared so quickly I had to make more in a hurry. This version was a lot easier as it was as simple as pouring it into a pyrex dish in layers, setting it in the freezer then cutting it into cubes.
COFFEE & CREAM GELATIN SQUARES
You will need for the coffee layers:
- 1 cup of strong espresso coffee
- 1 cup (250ml) coconut milk (You will use the entire 400ml can, the remaining 150ml will be used for the coconut layer)
- 2-4 tbsp sweetener of choice (honey, natvia or stevia. I like coconut sugar and for the coffee layer works good as it makes it brown, use as little as you can get away with)
- 2 tbsp gelatin (I use Great Lakes – buy on iherb or amazon)
You will need for the coconut layer:
- 150ml coconut milk
- 50ml water
- 1 tbsp sweetener of choice like honey, natvia or stevia (don’t use coconut sugar as it will go brown)
- 1 tbsp gelatin ( I use Great Lakes – buy on iherb or amazon)
Method:
- Place all the ingredients for the coffee layer in small saucepan and stir to combine except the gelatin
- Gently sprinkle in the gelatin so it reduces any clumps forming
- Turn on the heat and gently simmer, stirring constantly until the gelatin dissolves and there are no more lumps
- Pour half into a glass rectangle pyrex dish (I used the 2.6L dish, but you could use 2 small ones)
- Place in the freezer for 20mins to set slightly
- Whilst the first coffee layer is setting, prepare the coconut layer
- Pour all the ingredients in a small saucepan except the gelatin and stir to combine
- Gently sprinkle in the gelatin so it reduces any clumps forming
- Turn on the heat and gently simmer, stirring constantly until the gelatin dissolves and there are no more lumps, allow to cool while you wait for the coffee layer to set
- After 20mins or when the first coffee layer is slightly firm, pour all of the coconut mixture on top
- Return to the freezer for another 20mins to set
- While this is happening, stir the remaining coffee mixture to ensure it is still smooth, if it looks like it might start to thicken, just gently warm it up for a couple of minutes
- After 20mins or when the coconut layer is slightly firm, pour the rest of the coffee mixture on top and return to the freezer for about 30mins or until firm
- Once firm, using a sharp knife cut along the edges and remove the coffee & cream gummy
- Place onto a chopping board and cut into even squares
- Store them in an airtight container in the fridge, they should last a few weeks in the fridge.
- Hope you enjoy! x
If you like this gummy post, check out my other kid friendly gummies here
Coffee & Cream Gelatin Squares
Ingredients
- 1.) coffee layers:
- 1 cup of strong espresso coffee
- 1 cup (250ml) coconut milk (You will use the entire 400ml can, the remaining 150ml will be used for the coconut layer)
- 2-4 tbsp sweetener of choice (honey, natvia or stevia. I like coconut sugar and for the coffee layer works good as it makes it brown, use as little as you can get away with)
- 2 tbsp gelatin (I use Great Lakes - buy on iherb or amazon)
- 2.) coconut layer:
- 150ml coconut milk
- 50ml water
- 1 tbsp sweetener of choice like honey, natvia or stevia (don't use coconut sugar as it will go brown)
- 1 tbsp gelatin ( I use Great Lakes - buy on iherb or amazon)
Instructions
- Place all the ingredients for the coffee layer in small saucepan and stir to combine except the gelatin
- Gently sprinkle in the gelatin so it reduces any clumps forming
- Turn on the heat and gently simmer, stirring constantly until the gelatin dissolves and there are no more lumps
- Pour half into a glass rectangle pyrex dish (I used the 2.6L dish, but you could use 2 small ones)
- Place in the freezer for 20mins to set slightly
- Whilst the first coffee layer is setting, prepare the coconut layer
- Pour all the ingredients in a small saucepan except the gelatin and stir to combine
- Gently sprinkle in the gelatin so it reduces any clumps forming
- Turn on the heat and gently simmer, stirring constantly until the gelatin dissolves and there are no more lumps, allow to cool while you wait for the coffee layer to set
- After 20mins or when the first coffee layer is slightly firm, pour all of the coconut mixture on top
- Return to the freezer for another 20mins to set
- While this is happening, stir the remaining coffee mixture to ensure it is still smooth, if it looks like it might start to thicken, just gently warm it up for a couple of minutes
- After 20mins or when the coconut layer is slightly firm, pour the rest of the coffee mixture on top and return to the freezer for about 30mins or until firm
- Once firm, using a sharp knife cut along the edges and remove the coffee & cream gummy
- Place onto a chopping board and cut into even squares
- Store them in an airtight container in the fridge, they should last a few weeks in the fridge.
- Hope you enjoy! x
