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)