spiced orange coconut jellies

EfEgg free
GfGluten free
NfNut free
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spiced orange coconut jellies
Makes 24

These pretty jellies can support your gut health thanks to both the kefir milk, which is a source of probiotics, and the turmeric, which can help inhibit the growth of bad bacteria and protect the intestine wall. Gelatine is also of current research interest for its possible role in improving gut health – just make sure you buy a quality, grass-fed (preferably organic) gelatine if you can find one. But, aside from all that, they’re just a lovely, refreshing treat!


Kefir coconut base
270 ml coconut milk
1/4 cup quality gelatine powder
2 tbsp raw honey
250 g (1 cup) milk kefir
1/2 tsp natural vanilla extract
Spiced orange topping
2 cm piece fresh ginger, grated
1 tsp turmeric powder
6 cloves (see Tip)
3-4 cardamom pods, crushed
1 cinnamon stick, broken
1 piece star anise
2 tbsp raw honey
1/4 cup quality gelatine powder
1 1/4 cups fresh orange juice
1 tsp finely grated orange zest
Edible flowers, to serve


  1. Grease a 21 cm square tin and line base with baking paper. Set aside.
  2. To make base, place coconut milk into a heavy-based saucepan and heat over the stovetop (or in a microwave-proof bowl in the microwave) until hot but well below boiling point. Add gelatine and honey, and stir until dissolved. Add kefir milk and vanilla, and stir until well combined.
  3. Strain mixture into prepared tin. Place into refrigerator while preparing topping (base will begin to lightly set in this time).
  4. To make topping, place all spices into a bowl and cover with 250g (1 cup) boiling water. Set aside to infuse for 10 minutes, stirring occasionally. Strain into a bowl and discard spices. Add honey and gelatine, and stir to dissolve (spiced water should still be warm). Add orange juice and zest, and stir until well combined.
  5. Strain orange mixture, pouring evenly over kefir coconut base. Place into fridge for 1 hour or until set. Cut into 24 squares and decorate with edible flowers to serve.



Feel free to switch up the spices – leaving out the cloves, or adding more cinnamon, for example – according to what you have on hand in your pantry.