INGREDIENTS

100 g Coconut milk powder
500 ml of hot water at 50°C
4-5 g jelly powdered
lactose-free ferments (coconut vegetable yogurt with live ferments and the words “lactose-free”)
Optional sweetener: honey/maple syrup etc.

PROCEDURE

Rehydrate the gelatin in 50ml of cold water, then dissolve in heat without boiling.

Blend the powdered coconut milk with 450ml of water at 50°C until smooth.

Combine gelatin and coconut milk, bring to 42-45°C.

Add the starter cultures.

Ferment 8-12h at 40-45°C in a yogurt maker or a turned-off oven with the light on.

Chill for 4 hours to allow the jelly to set.

Sara's Recipe