Persimmon and Cream Gummy Lollies
 
Prep time
Total time
 
Serves: 24 squares
Ingredients
  • persimmon layer :
  • 1 cup persimmon pulp (astringent type, make sure it is very soft and ripe otherwise it will be bitter, about 1 large persimmon or 3-4 small ones)
  • ½ cup water
  • 2 tbsp honey (buy on iherb or amazon)
  • 3-4 tbsp gelatin for firmer gummy use 4 (I use great lakes grass fed gelatin buy from iherb or amazon)
  • 1 litre (33 oz) approximately glass rectangle dish
  • Coconut milk layer
  • ¾ coconut milk (if you cannot have coconut milk, use your preferred milk)
  • 1 tbsp honey (buy on iherb or amazon)
  • 2 tsp gelatin (buy from iherb or amazon)
Instructions
  1. place ½ cup of water in a medium sized bowl
  2. sprinkle the gelatin in the water to allow it to bloom, set aside
  3. scoop out the soft persimmon flesh and measure out 1 cup
  4. place in magic bullet or blender and process until smooth
  5. add the water and gelatin mixture, to a small saucepan (it should be lumpy and jelly like now)
  6. place over low to medium heat, stir until all the gelatin crystals are dissolved and the mixture is smooth (do not allow the mixture to boil)
  7. remove from heat and stir in the honey until smooth
  8. add the pureed persimmon and mix until smooth
  9. pour into a rectangle or square glass container so the mixture is about half an inch (or over a cm) high (divide the mixture into several containers if your container is small)
  10. place in the freezer for 30 minutes
  11. wash the saucepan and dry with a clean cloth
  12. place the coconut milk in the saucepan and sprinkle the gelatin in, set aside for 5 mins
  13. place the coconut milk over low to medium heat, do not allow to boil
  14. stir until smooth and all the gelatin crystals have dissolved
  15. remove from heat then add the honey and set aside to cool
  16. after 30 minutes or until the persimmon mixture has set enough it doesn't wobble when you jiggle the container, add the coconut mixture on top
  17. return to the freezer for another 30 minutes or until set (set a time, don't forget the mixture in the freezer!)
  18. if you plan to leave the house, place the mixture in the refrigerator to avoid accidentally freezing the persimmon and gummy lollies
  19. I find they set best in the fridge over night, but after the hour or hour and a half you can cut a piece to see if it lifts out of the container easily
  20. slice the persimmon and cream gummy lollies into even squares, I like to trim the sides where the container bottom is curved to get even squares (and I get to I eat the trimming as I go ;)
  21. Hope you enjoy! if you make these please share them with me!
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/persimmon-and-cream-gummy-lollies/