New snacks on sale now for a limited time! Use code NEW for 15% off.
Rated 3.2 stars by 74 users
1 cup raspberries
1/2 cup full fat canned coconut milk
2.5 Tablespoons gelatin
10 drops liquid stevia (optional) or a dash of monk fruit
Pour coconut milk and raspberries into a saucepan, and heat over medium heat.
Stir until the raspberries look plump and then transfer the pot contents to a blender or food processor, blending until smooth.
Set aside and allow it to cool slightly.
Add gelatin to the blender, and blend again until smooth. This is where you can add the stevia if using too.
Pour mixture into a glass dish, and refrigerate for 30 minutes to an hour. If you have fancy moulds you can use those here instead.
Store in an airtight container or glass jar in the fridge for up to one week.