In an effort to get some gelatin or any beef product into my picky child, I have resorted to making gelatin with juice. I am soooo not a juice fan (too much sugar!) but I hope that with some grass-fed gelatin and coconut water (to sweeten it), this recipe’s good outweighs the juice sugar! I use extra gelatin in here to make it a little extra firm- mainly to get more gelatin into my child.
Since so much of our food is whole foods and very few of our foods come in packages, I thought I might make a batch of this and put it in small glass ramekins so my 6 year old has something he can actually grab in the fridge to snack on. I’m also going to start putting some pre-cut carrot sticks in there for munchies too. He’s finally figured out he can reach all the limited snacks in the pantry so… hoping this will make him use his new independence (and startling new hunger of this age) in a healthier way. I sometimes feel like I am feeding him all day long and he is always asking me for sweets.
You could add fruit, if desired. I added a few blueberries, and he loved it so I will continue to do that.
I used coconut water as a sweetener. I find that coconut water is pretty sweet, especially when added to a recipe or frozen. We often use coconut water to make ice pops. However, if you are used to regular sugared-Jell-o you will likely not think this is sweet, this is more like a keto-sweet recipe. I also used Great Lakes Grass-Fed Gelatin in the red can to make this recipe.
- 1 1/2 cups 100% juice, I used cherry, organic
- 1/2 cup coconut water, prefer Thai coconuts over South American green
- 2 Tablespoons Great Lakes Gelatin, (red can)
- In a saucepan, heat 1 cup of juice until hot or turn it off when it begins to boil. While it is on stove, mix 1/2 cup of cold juice, coconut water, and gelatin together in a separate container. Mix well. Add hot juice to cold mixture.
- Pour into small ramekins or a pyrex dish and refrigerate 2- 3 hours until set. Keep in refrigerator.
- **You can add berries to gelatin if you would like**