Low Sodium Carob & Coconut Collagen Gummies

Total time2 hr 20 min

Prep time10 min

Cook time10 min

Low Sodium Carob & Coconut Collagen Gummies

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

16 servings

1 can (13.5 oz) full-fat coconut milk
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
See all
3 tbsp carob powder
3 tbsp honey
¼ tsp ground ginger
¼ tsp ceylon cinnamon
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 tbsp collagen peptides (unflavored)
3 packets (21g total) unflavored powdered gelatin
¼ cup cold water
1 tsp vanilla powder (optional)

Instructions

1
Pour the cold water into a small saucepan and sprinkle the gelatin evenly over the surface. Let it sit undisturbed for 5 minutes until the gelatin has fully absorbed the water and the surface looks matte and swollen.
2
Add the coconut milk, carob powder, honey, ground ginger, Ceylon cinnamon, salt, and vanilla powder (if using) to the saucepan with the bloomed gelatin. Whisk over medium-low heat until the gelatin is fully dissolved and the mixture is smooth and steaming, about 4–5 minutes — do not let it boil. Whisk in the collagen peptides until completely dissolved with no visible lumps.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!