Matcha Coconut Gummies
  • 2 1/2tbsp Gelatinuse only 2 tablespoons if you are not using molds
  • 2cups coconut waterdivided
  • 1tbsp Honeyoptional, and you can adjust the amount according to your taste
  • 1/4cup Coconut creamor the hardened stuff that floats to the top of a can of chilled full-fat coconut milk
  • 2tsp matcha
  1. Pour 1 cup of coconut water in a bowl or beaker, and sprinkle the gelatin on top.
  2. The gelatin will take about 5 minutes to bloom (or soften).
  3. In the meantime, heat the remaining 1 cup of coconut water (and honey, if you’re using it) over medium heat …until steaming, but not boiling.
  4. Pour the hot coconut water into the container with the bloomed gelatin. Add the coconut cream and matcha.
  5. The brighter and greener the matcha, the higher the quality!
  6. Blend with a high speed blender or an immersion blender.
  7. Taste the matcha to see if it is sweet enough for your taste and adjust as needed. (Remember: the jigglers will taste less sweet when chilled.) Pour the matcha mixture into silicone molds or into an 8-inch square baking dish.
  8. If you’re using silicone molds, place them on a rimmed baking sheet before adding the liquid. That way, you can transfer them to the fridge without the molds flopping around and spilling.
  9. Chill the gummies in the fridge for at least 2 hours or until they’ve solidified. Then, pop them out!
  10. You can keep these gummies in a sealed container in the refrigerator for up to 4 days, but I bet you’ll finish ’em off before then. They’re super-cute and tasty no matter if they’re two-toned and speckled …or creamy green!
Recipe Notes


  • Measuring cups
  • Measuring spoons
  • Large bowl or 1000 mL beaker
  • Small saucepan
  • High-speed blender or immersion blender
  • 3 silicone ice molds or an 8-inch square baking dish
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