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!