If you grew up eating brightly colored boxes of jello, you’re going to love this healthier, grown-up version! These homemade jello with gelatin recipes are made with simple, nourishing ingredients and are such a fun way to incorporate gelatin into your diet.
I’ve been loving gelatin lately because it provides amino acids that are used throughout the body, including in connective tissues. And when you combine gelatin with antioxidant-rich fruits, vitamin C, yogurt, coconut water, and other nutrient-dense ingredients, you can turn ordinary jello into a delicious little beauty-supporting snack.
Today I’m sharing 4 healthy homemade jello recipes that are easy to make, naturally gluten-free, and perfect for anyone looking for creative ways to add more gelatin to their diet.
What Is Gelatin?
Gelatin is a protein derived from collagen, the structural protein found in connective tissues such as skin, bones, tendons, and cartilage.
Collagen and gelatin are very similar nutritionally, but there is one major difference when it comes to cooking: gelatin gels when it cools, while hydrolyzed collagen peptides do not.
That makes gelatin perfect for homemade jello, gummies, puddings, and other recipes where you want that classic bouncy texture.
Gelatin contains amino acids including glycine, proline, and hydroxyproline, which are abundant in collagen proteins.
Is Gelatin Good for Skin, Hair and Nails?
One reason gelatin has become so popular in the wellness and beauty world is its collagen-derived amino acid profile.
Collagen is an important structural component of the skin, and our body’s collagen production naturally changes as we age. Nutrition is only one piece of the healthy-aging puzzle, but getting adequate protein, vitamin C, antioxidants, healthy fats, minerals, sleep, hydration, and sun protection can all play a role in supporting healthy skin.
Rather than thinking of gelatin as a miracle “Botox in a bowl,” I like to think of these recipes as a delicious way to incorporate collagen-derived protein alongside nutrient-rich whole foods.
And unlike traditional boxed jello, making jello from scratch gives you complete control over what goes into it.
Homemade Jello Ingredeints
The basic formula for homemade jello with gelatin is surprisingly simple. Here are the basic components you’ll need.
- Liquid. Any type of liquid, such as fruit juice, coconut water, tea, milk, or blended fruit.
- Gelatin. Unflavored gelatin powder is what gives it that “jello-like” texture. Note – make sure it’s gelatin, not collagen peptides.
- Sweetener. If using coconut water, feel free to add a bit of natural sweetener, such as maple syrup, honey, etc.
- Chopped Fruit. For added texture and crunch, add fruits such as sliced berries, grapes, peaches, etc.
How To Make Homemade Jello With Gelatin
- Bloom. Mix the gelatin powder into some form of liquid and let it thicken.
- Chop. While the gelatin is blooming, chop any fruit you want to add to the jello.
- Heat. Heat the remaining liquid of choice in a saucepan. Then, stir in the bloomed gelatin until fully dissolved.
- Mix. Into a silicon cake mold, add the chopped fruit first. Then, pour in the liquid. Refrigerate overnight to set.
More Skin Friendly Healthy Recipes
If you’re on the search for more healthy, skin-friendly recipes, here are a few of my favorites.
- Homemade Elderberry Gummies – for immune system support and beauty
- How to Make Healthy Homemade Jello – kid friendly and delicious!
- Easy Collagen Smoothie – for hair, skin, and nails!
- Olive Oil Wellness Shots – for liver health, antioxidants, and wellness boost
Homemade Jello With Gelatin (for skin!)
Video
Equipment
Ingredients
BASIC FRUIT GELATIN JELLO:
- 3 C. Coconut Water
- 4 Tbsp Gelatin Powder
- 2 C. Strawberries, sliced
- 1.5 C. Grapes, halved
- 1 C. Blueberries
- 1-2 Tbsp Maple Syrup
- 2 Tbsp Collagen Peptides (or Bone Broth Protein Powder)
STRAWBERRY CREAM GELATIN JELLO:
For the Clear Strawberry Layer:
- 2 C. Strawberries, sliced
- 2.5 C. Coconut Water
- 3 Tbsp Gelatin Powder
- 2 Tbsp Maple Syrup
- 1/2 tsp Vanilla Extract
For the Cream Layer:
- 1 C. Plain Coconut Yogurt (or greek yogurt)
- 1/2 C. Strawberries
- 2 Tbsp Collagen Peptides (or Bone Broth Protein Powder)
- 3 Tbsp Maple Syrup
- 1 tsp Vanilla Extract
- 1.5 C. Almond Milk
- 3 Tbsp Gelatin Powder
PEACH GREEN TEA GELATIN JELLO:
- 2 C. Strongly Brewed Green Tea
- 1.5 C. Water
- 5 Tbsp Gelatin Powder
- 2 Tbsp Collagen Peptides (or Bone Broth Protein Powder)
- 3-5 Tbsp Maple Syrup
- 2-3 Tbsp Lemon Juice
- 2 C. Fresh or Frozen Peaches, sliced (if using frozen, let them defrost for about 30 minutes beforehand)
- 1/2 tsp Vanilla Extract
- Pinch of Sea Salt
BLUEBERRY ACAI YOGURT GELATIN JELLO:
- 5 Tbsp Gelatin Powder
- 1 C. Coconut Water
- 1.5 C. Almond Milk
- 1 C. Coconut Yogurt (or greek yogurt)
- 2 C. Blueberries, fresh or frozen (if using frozen, let defrost for 30 minutes beforehand)
- 3 Tbsp Collagen Peptides (or Bone Broth Protein Powder)
- 1 tsp Acai Powder
- 3 Tbsp Maple Syrup
- 1 tsp Vanilla Extract
Instructions
BASIC FRUIT GELATIN JELLO:
- In a small bowl, add in 1 cup of the coconut water along with the gelatin powder. Mix with a fork or whisk until there are no lumps. Let "bloom" (thicken) for 5-7 minutes.
- While the gelatin is blooming, wash, prep, and slice the fruit. Add the fruit to the silicon cake mold.
- In a small saucepan over medium-high heat, add the remaining coconut water along with the maple syrup. Heat until steaming hot (almost boiling but not a full boil). Turn off the heat. Whisk in the collagen peptides. Stir in the bloomed gelatin. Continue to mix until all lumps are gone.
- Pour this mixture into the silicon cake mold (over the fruit). Place in refrigerator overnight to fully set. Once set, slice and enjoy!
STRAWBERRY CREAM GELATIN JELLO:
For the Clear Strawberry Layer:
- In a small mixing bowl, add 1 cup of the coconut water along with 3 tbsp of gelatin powder. Mix until all lumps are gone and let bloom for 5-7 minutes.
- While that's blooming, wash, prep, and slice the strawberries. Add them to the silicon cake mold.
- In a small saucepan over medium-high heat, add the remaining coconut water (1.5 C.) along with the maple syrup. Right before it breaks a boil, turn off the heat. Add the vanilla. Stir in the bloomed gelatin until all lumps are gone.
- Pour this mixture into the cake mold over the sliced strawberries. Place in the fridge for 2 hours to set.
For the Cream Layer:
- After 2 hours in the fridge, make sure the clear strawberry layer is set.
- In small mixing bowl, add 1 cup of the almond milk along with the gelatin powder. Mix until all lumps are gone. Let it bloom for 5-7 minutes.
- In a saucepan over medium-high heat, add the remaining almond milk. Heat until almost boiling. Turn off the heat and stir in the bloomed gelatin mixture.
- Into a blender, add the yogurt, strawberries, collagen peptides, maple syrup, and vanilla. Blend until smooth. Then, turn the blender to its lowest setting and slowly pour in the gelatin mixture until it's fully blended in. Feel free to use a spoon to scoop out any bubbles that are sitting on top of the mixture.
- Pour this mixture into the cake mold over top the clear strawberry layer. Refrigerate overnight to fully set. Once it's fully set, slice, and enjoy!
PEACH GREEN TEA GELATIN JELLO:
- Pat the peaches dry. Then, divide them evenly into the silicon square molds.
- In a small mixing bowl, add the water and gelatin powder. Mix until all lumps are gone and let bloom for 5-7 minutes.
- In a small saucepan over medium-high heat, add 2 cups of water. Bring to a boil. Turn off the heat. Add 2-3 green tea bags (or 3 tbsp loose leaf tea). Add a lid and let steep for 5 minutes.
- Remove the tea bags. Whisk in the collagen peptides. Add the maple syrup, lemon juice, vanilla, and salt. Then, stir in the bloomed gelatin.
- Pour this mixture evenly into the silicon square molds (makes 4). Refrigerate overnight to fully set. Enjoy!
BLUEBERRY ACAI YOGURT GELATIN JELLO:
- In a small mixing bowl, add the coconut water and gelatin powder. Mix until all lumps are gone and let bloom for 5-7 minutes.
- In a saucepan over medium-high heat, add the almond milk. Heat until steaming then turn off the heat. Stir in the bloomed gelatin.
- Into a blender, add the coconut yogurt, 1.5 cups of blueberries, collagen peptides, acai powder, maple syrup, and vanilla. Blend until smooth.
- Then, turn the blender to its lowest setting and slowly pour in the gelatin/milk mixture until fully blended. Use a spoon to remove any bubbles from the surface.
- Into the silicon square molds (makes 4 squares), add the remaining 1/2 cup of whole blueberries. Then, pour the yogurt mixture evenly into each square mold. Refrigerate overnight to fully set. Enjoy!
Notes
- Sweetness. Feel free to add more or less maple syrup depending on how sweet you want the gelatin to be.
- Collagen. The addition of the collagen peptides is optional and not necessary to these recipes. I add it so I can reap even more skin and anti-aging benefits when consuming this jello.
- Silicon Molds. I like using these silicon cake molds or square molds when making these gelatin jello recipes.
- Macro Count for Coconut Water Fruit Jello (makes 8 slices – macros per slice): 105 calories, 0g fat, 20g carbs, 2g fiber, 16g sugar, 7g protein
- Macro Count for Strawberry Cream Jello (makes 8 slices – macros per slice): 160 calories, 3.5g fat, 23g carbs, 2g fiber, 8g sugar, 10g protein
- Macro Count for Peach Green Tea Jello (makes 4 squares – macros per square): 175 calories, 0g fat, 29g carbs, 2g fiber, 15g sugar, 15g protein
- Macro Count for Blueberry Acai Jello (makes 4 squares – macros per square): 235 calories, 5g fat, 30g carbs, 3g fiber, 9g sugar, 17g protein
