Low Iodine Carob & Coconut Collagen Gummies
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Learn more →Ingredients
16 servings
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp carob powder
- 3 tbsp honey
- ¼ tsp ground ginger
- ¼ tsp ceylon cinnamon
- ¼ tsp fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 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.
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