200 ml coconut cream
¼ cup Natural Gelatin
2 tbsp Choc Whiz
1 tbsp The Wholefood Pantry Maple Syrup
- Bloom your gelatin by adding ¼ cup gelatin to ½ cup of water.
- Warm coconut milk in a saucepan, once hot remove from heat and stir through bloomed gelatin, Choc Whiz and maple syrup.
- Pour into the prepared tray or jelly molds and refrigerate until set, approximately 2 hours.