Strawberry, Hibiscus and Coconut Cream Gummy Lollies
Prep time
Total time
Serves: 24 pieces
  • 6 hibiscus flowers, fresh or dried (buy on iherb or Amazon)
  • 8 strawberries halved
  • 1 cup water + ½ cup water
  • 3-4 tbsp of honey (to taste)
  • 3-4 tbsp gelatin (for firmer gummy use 4) (buy from iherb or amazon)
  • Coconut layer
  • ¾ cup coconut milk
  • 1 tbsp honey
  • 2 tsp gelatin (buy from iherb or amazon)
  1. place the 3-4 tbsp gelatin in ½ cup of water to allow the granules to bloom
  2. place the strawberries and hibiscus in a saucepan with 1 cup of water over medium heat and simmer for 10 minutes, strain and return the liquid to the saucepan
  3. add the ½ cup of water and gelatin (it should look like jelly by now)
  4. heat gently (do not boil) and keep stirring until the gelatin is dissolved
  5. add 3-4 tbsp of honey and mix well
  6. taste the mixture, it should be slightly sweeter than preferred as it will be less sweet once set, add more honey if required as the hibiscus can be quite tart
  7. pour in a glass or ceramic dish large enough for the liquid to come to about 1cm thick
  8. place in the freezer to set while you make the coconut layer
  9. place the coconut milk in a clean saucepan, sprinkle in 2 tsp gelatin and allow to bloom for 5 minutes
  10. gently heat the coconut milk (do not boil) and stir constantly until the gelatin is dissolved
  11. add 1 tbsp of honey
  12. check whether the strawberry and hibiscus layer has set yet, this should take about 30 minutes approximately (it shouldn't move in the middle if you jiggle the container)
  13. once set, pour the coconut layer on top and return to the freezer for another 30 minutes or refrigerator for 2 hours or over night
  14. cut into small cubes and store in a closed glass container for up to a week
Recipe by Enlightened Foodie at