BY: Lively Staff

September 3, 2016

Peaches & Cream Gummies

Juicy, sweet summer peaches make these Peaches & Cream Gummies taste a lot like gummy candy!  Blended up with lemon juice and vanilla and layered with coconut milk, each bite is bright and flavorful.  We use our Beef Gelatin (a neutral-tasting gelatin) to firm up the gummies and add a healthy amount of protein for a snack that’s perfect for kids and adults alike.

Peaches & Cream Gummies

14 oz. canned light coconut milk

6 tbsp. Vital Proteins Beef Gelatin

1/4 c. honey

2 large ripe peaches

1 lemon, juiced (about 2-3 tbsp.)

1 tsp. vanilla extract

Pinch of sea salt

Directions:

Stir together the coconut milk and Beef Gelatin in a medium saucepan.  Set it aside to bloom for 3 minutes.  Add the honey and place the pan over medium-low heat.  Stir until the gelatin is melted and the mixture is smooth.  Remove from the heat to cool slightly.

Pit and chop the peaches.  Add them to a large blender, along with the lemon juice, vanilla extract, and sea salt.  Blend on high until very smooth.

To prepare the gummies with layers:  Add about 1/2 of the coconut milk mixture to the blender and blend again until smooth.  Create the layers by first adding some of the remaining coconut milk mixture into your molds, filling about 1/4 of the way.  Chill until slightly set, about 15 minutes for molds or 30 minutes for a large dish.  Next layer with the peach mixture, filling to about 3/4 of the way full (the peach layer should be thicker than the two creamy layers).  Chill again until slightly set up, about 30 minutes for molds or an hour for a large glass dish.  Top them off with the remaining coconut mixture.  Chill until fully set up, minimum 2 hours.

Note: if you allow a layer to chill too long, the next layer won’t adhere well.  It works best if the previous layer is still a little sticky before you add the next one.

To prepare without layers:  add the coconut milk mixture to the blender and blend again until smooth.  Pour out into silicone molds or a large glass dish.  Chill until firm.

 

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