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Recipe: Coconut & Mango Gummies

Coconut & Mango Gummies

 

If there is anything a nutritionist loves talking about, it is gut health. One of the most common complaints I see is digestive issues, such as bloating. Whilst there are many contributing factors to gut health, there are some steps you can take to minimise your symptoms (of course, seeking professional help from a registered nutritionist should be number one!).

 

 

Gummies have become popular over the last 5years as a simple way of eating some digestively supporting nutrients, specifically amino acids. You may not have heard of the term amino acids, but probably their more common name: protein. There are twenty different amino acids, each helping your body in a different way, but all working towards one main goal: tissue building and repair within your body. This includes regenerating your gastrointestinal lining, which occurs every 5-7 days. How insanely cool is that!

 

 

Coconut & Mango Gummies (makes +/- 32)

 

Ingredients

 

Mango layer

4 TBS gelatin (I used Nutra Organics https://www.nutraorganics.com.au/collections/collagen-gelatin/products/natural-gelatin)

1 cup filtered water

1 mango

1/3 cup coconut water

 

Coconut layer

4 TBS gelatin

1 cup filtered water

200g coconut cream

1 tsp vanilla bean paste

1 TBS maple syrup

 

 

How to “Bloom” Gelatin:

Dissolve the gelatin in a bowl of cold water. Let it sit for about 3mins until it forms a gel like consistency.

 

Mango Layer:

  1. Bloom the gelatin.
  2. Whilst the gelatin is blooming, place mango and coconut water in a high speed blender and blend until smooth.
  3. Transfer blended mango mixture to a small saucepan, over low heat. Add bloomed gelatin and stir until completely dissolved (usually about 3-4mins).
  4. Remove from stove, pour into moulds (only filling half of each mould) freeze for 10 mins until set.

 

Coconut Layer:

  1. Bloom this portion of gelatin.
  2. Place coconut milk, maple syrup and vanilla in a blender until smooth.
  3. Transfer to a small saucepan, over low heat. Add bloomed gelatin and stir until completely dissolved.
  4. Remove from stove, pouring on top of the mango layer, filling to the top. Refrigerate (2-3hrs) or freeze for approximately 10 mins until set.


Tips:

- The flavour combinations you can create with this recipe are endless, just choose whatever fruit is in season.

- These are not sweet jelly lollies like you buy in a store, but the mango and coconut provide a subtle sweetness.

 

Recipe created by Nutritionist Jessica Worth. Find more of her delicious recipes and great health tips on her blog and instagram.