Our family is on a much needed sunshine and beaches vacation (yay!) so I will make this brief.

I made these smooth little snacks for our trip to the airport and thought I would share the recipe. Blueberries, lemon, and honey quantities can be adjusted for your tastes.

Coconut Blueberry Jello

13.5 oz. coconut milk
1 cup of blueberries
3 Tbls. lemon juice
3 Tbls. gelatin (I use Bernard Jensen grassfed beef gelatin)
4 Tbls. raw honey

1. Blend all ingredients in blender (I use a Vitamix) or put straight in a pot, if you want the blueberries whole
2. Transfer the mixture to a medium pot over low heat and gently heat until gelatin is dissolved
3. Pour into individual ramekins or dish of choice and refrigerate until set – approximately a few hours (I sometimes put my jello mixtures in the freezer to speed this up)
4. Enjoy!


4 thoughts on “Coconut Blueberry Jello {GAPS, Paleo, Primal, Gluten-Free, Grain-Free}”

  1. We made this with marionberries and it was tasty! Just a question – did you really mean 3 Tablespoons of gelatin? It was quite hard compared to my usual expectation of Jello (though it’s been forever since we had any), so I was just wondering if that measurement was right. Thanks! A version of this will definitely be in our summer repertoire!

    1. Melanie Christner

      Hi Michelle,

      Thanks for asking…and marionberries sounds great! You can adjust the tablespoons to texture preference. I may have made it with 3 Tbls because we were traveling with it and I wanted really firm texture 🙂


Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top