Homemade Raspberry and Coconut Jelly Lollies

Homemade Raspberry and Coconut Jelly Lollies

These homemade raspberry and coconut jelly lollies have two colourful layers, combining fruity raspberries with a creamy coconut finish. Cut them into little squares or use small cutters for fun shapes.

At EAA, we know some people and families living with eczema may also manage food allergies or specific dietary needs. This recipe contains no milk, eggs, wheat or nuts in its listed ingredients, offering a homemade alternative to some conventional confectionery. Always check packaged ingredients and preparation surfaces if catering for a diagnosed allergy.

The layered appearance makes these a fun make-ahead option for gatherings. They need several hours to set in the fridge before cutting.

Preparation time: Approximately 30 minutes | Total time: At least 2 hours 30 minutes, subject to setting time

Ingredients

For the raspberry layer

• 1¼ cups coconut water
• ¾ cup frozen raspberries
• 1 heaped tbsp rice syrup
• 6 drops liquid stevia concentrate, or 2 tsp Natvia sweetener
• 1½ tsp vanilla extract
• Large pinch of salt
• 2 tbsp powdered gelatine

For the coconut layer

• 1¼ cups coconut water
• 2 tbsp powdered gelatine
• 400 mL coconut cream
• 2 heaped tbsp rice syrup
• 2 tsp vanilla extract
• Large pinch of salt
• 6 drops liquid stevia concentrate, or 2 tsp Natvia sweetener

Method

1. Place all raspberry-layer ingredients except the gelatine in a small saucepan. Warm gently until the raspberries have thawed.
2. Remove from the heat and purée with a stick blender until smooth.
3. Sprinkle the gelatine over the raspberry mixture and whisk to combine. Return to medium heat, stirring until fully dissolved; do not boil.
4. Lightly grease a large shallow baking dish with coconut oil. Strain the raspberry mixture into the dish to remove the seeds, then refrigerate until nearly firm and no longer moves when the dish is gently shaken.
5. Place all coconut-layer ingredients in a saucepan and warm gently over medium heat, whisking until the gelatine has completely dissolved; do not boil.
6. Allow the coconut mixture to cool slightly so it is not hot enough to melt the raspberry layer. Pour gently over the nearly set raspberry layer.
7. Return to the refrigerator for several hours until completely set. Cut into small squares or use small biscuit cutters to make shapes.

Tips

• These lollies are not sugar-free in the strict sense: raspberries and rice syrup contribute sugars. The original recipe used the title “Sugar Free Lollies”, but that claim has been removed.
• Gelatine is animal-derived, so this recipe is not vegetarian or vegan.
• Store in a covered container in the fridge. For food safety, keep chilled until serving rather than relying on the original claim that they remain firm all day in lunchboxes.
• Check coconut cream, flavourings and sweetener labels if preparing these for someone with diagnosed food allergies.

Serving Suggestions

Serve chilled as small, colourful treats at a family gathering or as a homemade alternative to packaged jelly sweets.

Recipe from https://www.sugarfreekids.com.au