Cold Busting Coconut Turmeric Gummies
Looking for a simple way to ward off the kid's colds this winter? Try these super easy coconut turmeric gummies. So good the kids will beg you to eat them.
Prep Time5 mins
Cook Time10 mins
Resting Time1 hr
Total Time1 hr 15 mins
- 1 cup coconut milk
- 30 ml (2 Tablespoons) grated fresh ginger
- 30 ml (2 Tablespoons) coconut sugar or honey or more to taste
- 15 ml (1 Tablespoon) grated fresh turmeric or more to taste
- 30 ml (2 Tablespoons) powdered gelatin
You will also need silicone chocolate, candy or ice cube moulds.
Place the silicone mould(s) onto a baking tray and set aside
Place the coconut milk, ginger, turmeric and coconut sugar (if using) into a small saucepan and slowly heat the liquid until it is just starting to simmer.
Remove the saucepan from the heat and set aside for 15 - 30 minutes to allow the aromatics to infuse the coconut milk.
Strain the coconut milk into a bowl through a fine sieve. Press the ground ginger and turmeric with a spoon as you strain the coconut milk to ensure you extract all the liquid from the spices.
Rinse the saucepan and return the strained coconut milk to the saucepan.
If you are using honey as your sweetener, stir it in now.
Sprinkle the gelatin over the surface of the coconut milk, whisking gently as you do so to incorporate it into the milk and to remove any lumps.
Allow the milk to sit for 2-3 minutes, which allows the gelatin to absorb some liquid. This process is called 'blooming'. The coconut milk will turn to a thick paste, which is how it is supposed to look. Don't panic.
Return the saucepan to a low heat, and whisk continuously until the gelatin melts and the mixture becomes smooth. You should not be able to see any little specks of gelatin remaining in the milk.
Remove the saucepan from the heat.
Gently spoon the infused coconut mixture into moulds.
Place the tray into the fridge for 30 minutes or until the gummies are set. You can also put the tray in the freezer for 15 minutes before transferring the tray to the fridge to jump start the setting process. Just don't forget the gummies are in the freezer and allow them to freeze solid.
Pop your gummies out of the moulds and enjoy!
- The gelatin to liquid ratio in this recipe will give the turmeric gummies a firm set without being overly chewy. If you prefer a firmer set, increase the gelatin to 3 Tablespoons per cup of liquid.
- I like to colour my gummies with a natural orange food colouring. This is a totally unnecessary step but it does make the turmeric gummies look more appealing to a child.
- Buy a good coconut milk that is not loaded with gums and thickeners. Try to purchase coconut milk with no less than 70% coconut.
- Adding honey after infusing the spices preserves the honey's antibacterial qualities.
- These turmeric gummies are only mildly sweet. If you prefer sweeter coconut gummies you may need to add additional sugar or honey. Taste the coconut mixture before adding the gelatin and add additional sweetener at this point if preferred.
- The number of gummies this recipe makes is dictated by the size of the moulds used.
- The coconut gummies will keep in a sealed airtight container in the fridge for up to two weeks.
- The nutritional information provided for this recipe is based on a mould cavity of 20 ml, giving 12 gummies. Your mileage may vary according to the mould you use, which will affect the nutritional information.
Calories: 52kcal | Carbohydrates: 3.2g | Protein: 1.5g | Fat: 4.1g | Cholesterol: 0mg | Sodium: 6.6mg | Sugar: 2g | Vitamin A: 0IU | Vitamin C: 0mg