This is sooo simple and easy to make and is silky smooth and delicious. I came across this recipe through an amazing GAPS support group that I was a part of when we were doing GAPS many years ago. I have taken this to a number of parties and everyone has loved it. You can easily sub out the mango for another fruit that is in season (strawberries, blueberries, even citrus in winter). Also if you don’t love citrus you can sub out the lime juice for 2 tsp pure vanilla extract.
There are many potential health benefits of gelatin including:
Healthy Aging Benefits
Reducing joint pain
Restful sleep
Supporting digestive health
Post-workout recovery
Beauty Benefits
Healthier, hydrated skin
Fuller hair & stronger nails
Glycine promotes detoxification
Gelatin contains easily digestible protein including 19 different amino acids, including 8 of the 9 essential amino acids. Gut healing diets such as GAPS are rich in gelatin containing foods.
Please note if you or your children are just starting on your gut healing journey (and you know they have sensitivities to amines) then start off slowly and increase as their tolerance improves.
- 1 Tbsp grated lime zest or lemon if you don't have access to limes
- 2 400 ml tins coconut milk I use Honest to Goodness Organic
- 1/8 - 1/4 cups raw honey or maple syrup 1/4 cup erythritol if keto - variance depends on how sweet you like it
- 1/4 cup strained lime juice or lemon if you don't have access to limes
- 1 Tbsp powdered gelatin I use Great Lakes or Vital Proteins gelatin as they are from grass fed sources
- 1-2 diced mangos or other fruit that is in season
- 1 handful fresh mint chopped roughly as a garnish
- 1 grated lime remove peel if you want to zest it in the TM
- 2 400 ml tins coconut milk I use Honest to Goodness Organic
- 70-140 g raw honey or maple syrup 1/4 cup erythritol if keto - variance depends on how sweet you like it
- 1/4 cup strained lime juice or lemon if you don't have access to limes
- 1 Tbsp powdered gelatin I use Great Lakes or Vital Proteins gelatin as they are from grass fed sources
- 1-2 diced mangos or other fruit that is in season
- 1 handful fresh mint chopped roughly as a garnish
- Combine coconut milk, honey and lime zest with a whisk over medium heat until honey has dissolved.
- Add lime juice and gelatin (sprinkle gradually and stir as you go to avoid clumping) and then stir into hot mix until gelatin has dissolved.
- Pour into pie dish or individual ramekins and place into refrigerator to set for 3-4 hours.
- Unmould onto plates and then garnish with mango and mint.
- Zest lime by hand or remove the peel from lime, place into TM bowl and blitz at speed 10 until fine or at desired consistency.
- Place coconut milk, honey and (& if you zested by hand lime zest) in thermomix bowl.
- Heat for 7 min/80ºC/Speed 2 to allow honey to dissolve into mixture.
- Add lime juice, place back on Speed 2 (untimed) to combine.
- Gradually add gelatin while TM is on (as this will avoid clumping). turn up to speed 5 for 30 seconds. Turn TM off once gelatine has dissolved (approx 1 minute).
- Pour into pie dish or individual ramekins and place into refrigerator to set for 3-4 hours.
- Unmould onto plates and then garnish with mango and mint.
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