Coconut Jelly

1 tbsp Water (divided)

1/16 oz Gelatin

3 tbsps Canned Coconut Milk

1/16 tsp Stevia Powder (to taste)

1. Add half the water to a bowl and sprinkle the gelatin over top. Let sit for five minutes.

2. Meanwhile, bring the remaining water to a boil. Add to the gelatin and whisk until dissolved. Set aside.

3. In the same pot over medium-low heat, add the coconut milk and stevia. Whisk and heat until warm, about two to three minutes. Do not let it boil.

4. Whisk in the gelatin mixture. Pour into a mini muffin silicone pan (or any jars) and place in the fridge for four hours to set. Enjoy!

Leftovers
Refrigerate in an airtight container for up to three days.

Serving Size
One serving equals approximately two one-ounce jellies.

More Flavor
Add vanilla extract and a pinch of sea salt.

Additional Toppings
Top with shredded coconut or fresh fruit.

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