Coconut Blueberry Gummies Recipe 475 Recipes

COCONUT BLUEBERRY GUMMIES RECIPE - (4.7/5)

Steps:

• Soften the gelatin with the blueberry juice, just mix together with a fork until combined. In a medium saucepan heat the coconut milk over medium heat and slowly whisk in the gelatin until it is completely dissolved. Remove from heat. Add optional raw honey at this point. Poured mixture into silicone molds and set in the fridge. Remove from molds and store in a covered Mason jar or glass container. Enjoy within a few days.

COCONUT BLUEBERRY CAKE

Steps:

• In a bowl, combine the flour, sugar, baking powder and salt. Beat the eggs, milk and oil; stir into dry ingredients just until moistened. Fold in blueberries., Transfer to a greased 13x9-in. baking dish. Sprinkle with coconut. Bake at 375° for 22-24 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and lemon zest. Gradually add water until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and lemon juice. Cut cake into squares; drizzle with lemon sauce.

BLUEBERRY & COCONUT PUDDING

Steps:

• Heat oven to 180C/160C fan/gas 4. Beat the sugar and butter until pale and creamy, then beat in the egg. Stir in the flour, coconut, crème fraîche and lemon zest.
• Put most of the blueberries in a baking dish (about 18cm square-ish) and squeeze over the juice from half the lemon. Dollop on the cake mixture and scatter over the remaining blueberries and 2 tsp coconut. Bake for 35-40 mins until golden, risen and the sponge is cooked. Serve with a dollop more crème fraîche.

BLUEBERRY GUMMIES

Steps:

• Prepare your candy mold by spraying it lightly with nonstick spray, then wiping it gently with a paper towel to leave just a very thin layer of oil in the molds.
• Pour the water in a small saucepan. Sprinkle the gelatin packets on top, and allow it to sit for 10 minutes to let the water hydrate the gelatin.
• Put the pan over medium-low heat to melt the gelatin and stir until it is completely dissolved and smooth.
• Pour the melted gelatin into a measuring cup with a spout, and then carefully pour the gelatin halfway into the prepared mold cavities. Gently place a blueberry in the middle of each cavity.
• Place the tray in the freezer for about 5 minutes to firm up the gelatin. While that is setting, stir the condensed milk into the remaining gelatin in the mixing cup to turn it an opaque blue color.
• After the first layer has set, pour the opaque gelatin on top of the first layer, and refrigerate the candies to set them completely.
• Once set, pull the gummies out of the molds and serve. Blueberry Gummies can be kept in an airtight container at room temperature for 3-4 days, or for several weeks if you omit the blueberry inside.

COCONUT CANDIES

Steps:

• In a medium saucepan over medium heat, stir together milk and sugar until smooth. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in coconut and vanilla. Let cool slightly.
• Drop by rounded spoonfuls onto waxed paper lined sheets and let cool completely.