A gut-friendly treat that the whole family will enjoy!
Spoon 2 TBSP of gelatin into a small bowl and mix through 1/4 cup of water and let "bloom" for 5+ minutes.
Heat a pot over a medium- low heat. Add the orange juice, turmeric and maple syrup. Mix well.
Add in the Gelatin mixture and stir until the gelatin completely dissolves. Set aside to cool.
Use a spoon or a liquid dropper to add the mixture into each mould, but only fill halfway leaving space for the coconut layer.
Place in the freezer for 15 minutes while you make the next layer.
Spoon 2 TBSP of gelatin into a small bowl and mix through 1/4 cup of water and let "bloom" for 5+ minutes.
Heat a pot over a medium-low heat and add the coconut milk, vanilla and maple syrup.
Add the Gelatin mixture and stir until the gelatin completely dissolves. Set aside to cool.
Remove the moulds from the freezer and use a teaspoon or liquid dropper to add the mixture to the top of the orange mixture, filling each mould.
Place in the fridge to set. Store in the fridge in an air-tight container.
Spoon 2 TBSP of gelatin into a small bowl and mix through 1/4 cup of water and let "bloom" for 5+ minutes.
Heat a pot over a medium- low heat. Add the grapefruit juice and maple syrup. Mix well.
Add in the Gelatin mixture and stir until the gelatin completely dissolves. Set aside to cool.
Use a spoon or a liquid dropper to add the mixture into each mould, but only fill halfway leaving space for the coconut layer.
Place in the freezer for 15 minutes while you make the next layer.
Spoon 2 TBSP of gelatin into a small bowl and mix through 1/4 cup of water and let "bloom" for 5+ minutes.
Heat a pot over a medium-low heat and add the coconut milk, vanilla and maple syrup.
Add the Gelatin mixture and stir until the gelatin completely dissolves. Set aside to cool.
Remove the moulds from the freezer and use a teaspoon or liquid dropper to add the mixture to the top of the grapefruit mixture, filling each mould.
Place in the fridge to set. Store in the fridge in an air-tight container.
10 servings
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