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his jelly is not only delicious but packed with health benefits from the beneficial bacteria in the cultured yoghurt and the gut health benefits in our organic gelatin.

RatingDifficultyIntermediate

Yields46 Servings
Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins

 4 cups full fat Coconut yoghurt from Kultured Wellness Kultured Wellness or coconut cream (100%)
 2-3 Tbsp raw honey
 2 tsp vanilla essence
 1 cup raspberries + extra for garnishing
 15-25g of Changing Habits Gelatin (use less if you like it softer, use more if you want it firm)
 1/2 cup filtered water

1

Add the gelatin and water to a small bowl and stir to combine. Allow to sit so it can ‘bloom’ and thicken.

2

Once the gelatin has bloomed, add it to a small saucepan and heat on low heat to dissolve.

3

Add the coconut yoghurt, honey, vanilla and dissolved gelatin to a blender and blitz to combine. Taste the mixture and add more honey if needed.

4

Pour half the mixture into a container, bowl or individual cups and place in the fridge to set.

5

To the other half of the mixture (still in the blender) add the raspberries and blitz to combine. Note: If you don’t like the raspberry seeds, strain the mixture with a fine mesh sieve, or leave as is if you don’t mind.

6

Pour this raspberry mixture onto of the set (white honey and vanilla layer) and sprinkle raspberries on top. (If the raspberry mixture has slightly set in the blender while you’re waiting for the first layer to set, just before pouring the mixture on top of the set layer, add 1-2 Tbsp of water to the raspberry mixture and blitz again so its smooth, creamy and easy to pour on top).

7

Place in the fridge to set. Once set, scoop into bowls and enjoy!

Ingredients

 4 cups full fat Coconut yoghurt from Kultured Wellness Kultured Wellness or coconut cream (100%)
 2-3 Tbsp raw honey
 2 tsp vanilla essence
 1 cup raspberries + extra for garnishing
 15-25g of Changing Habits Gelatin (use less if you like it softer, use more if you want it firm)
 1/2 cup filtered water

Directions

1

Add the gelatin and water to a small bowl and stir to combine. Allow to sit so it can ‘bloom’ and thicken.

2

Once the gelatin has bloomed, add it to a small saucepan and heat on low heat to dissolve.

3

Add the coconut yoghurt, honey, vanilla and dissolved gelatin to a blender and blitz to combine. Taste the mixture and add more honey if needed.

4

Pour half the mixture into a container, bowl or individual cups and place in the fridge to set.

5

To the other half of the mixture (still in the blender) add the raspberries and blitz to combine. Note: If you don’t like the raspberry seeds, strain the mixture with a fine mesh sieve, or leave as is if you don’t mind.

6

Pour this raspberry mixture onto of the set (white honey and vanilla layer) and sprinkle raspberries on top. (If the raspberry mixture has slightly set in the blender while you’re waiting for the first layer to set, just before pouring the mixture on top of the set layer, add 1-2 Tbsp of water to the raspberry mixture and blitz again so its smooth, creamy and easy to pour on top).

7

Place in the fridge to set. Once set, scoop into bowls and enjoy!

Raspberry & Coconut Cream Jelly GF, DF, GrF, EF, NF
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