Mango and Coconut Gelées
Makes: Serves 4 to 6
  • 2 cups coconut juice blend, such as Lakewood Organic
  • 1 ½ tablespoons unflavored gelatin, such as Knox, divided
  • 2 cups mango juice or tropical juice blend, such as R.W. Knudsen Simply Nutritious Morning Blend
  • Raspberries (optional)
  • Coconut chips (optional)
  1. Have ready 4 to 6 glass goblets (at least 10-ounce in size).
  2. Pour about ¼ cup of the coconut juice (you can do this by eye) in a small saucepan and sprinkle 2 ¼ teaspoons of gelatin evenly over the top. Allow to sit for 5 minutes, which will soften the gelatin. Heat over low-medium heat, whisking frequently, until gelatin dissolves. Add remaining coconut juice, whisk well, and pour into glasses. Chill until very firm, at least 2 hours or longer.
  3. Repeat the procedure with the mango juice. Allow it to cool to just barely warm and transfer to a pitcher or measuring cup with a pouring spout. Pour very slowly over the chilled and firm coconut layer. Refrigerate until firm, several hours, or overnight. Gelées may be stored for up to 3 days.
  4. Right before serving garnish with fruit and coconut chips, if desired. Serve cold.
Recipe by Bakepedia at