Desserts,  Full GAPS,  Recipes

Raspberry Coconut Milk Gelatin Dessert {GAPS Friendly}

I got this idea from Cara’s Chocolate Gelatin “Pudding”. I love Cara’s recipes because they’re simple. She makes it easy for people to eat GAPS. It does not have to be super difficult, people! 🙂 If you’re feeling overwhelmed by GAPS and you need help, I highly recommend Cara’s Intro Book and her Meal Plans.

I wanted to make something pink for Valentine’s Day, so I played with her recipe and added frozen raspberries instead of chocolate. You’ll need to use an immersion blender or a blender so that you don’t have big raspberry chunks. My kids really loved this recipe!

At the bottom of the bowl there may be a thin layer that looks like “Jell-O” (I think it is the coconut water that separated from the milk. It still tastes good! If you’re talented, you can try to turn the ramekin over and serve it bottom-side up, for a different look. I tried this and it didn’t look as beautiful as I wanted it to. See what I mean?

Here’s the recipe!

Raspberry Coconut Milk Gelatin Dessert {Paleo & GAPS Friendly}


  • 2 cans coconut milk
  • 1/3 cup honey
  • 1/2 cup frozen raspberries
  • 2 1/2 TB gelatin
  • 1 tsp vanilla


  1. Put 6 to 8 ramekins into a 9×13 pan or on a baking sheet, set aside.
  2. Clear a space in your fridge that’s big enough for the pan you’ve prepared. 🙂
  3. Heat the coconut milk in a saucepan over medium heat until hot.
  4. Add in all of the remaining ingredients and blend thoroughly with an immersion blender (or very carefully pour everything into a blender).
  5. Pour mixture into the ramekins and chill in the fridge for several hours.
  6. Garnish with mint leaves and more frozen raspberries (optional).


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