The recipe came out really good – I was very pleased with it!  I do think next time I may try to use two full cans of coconut milk (rather than 1 and 1/2) to see if they’re a little more “jiggly.”  They were pretty firm but still had a “jello” type texture.  I did like that the coconut milk cream rose a little bit over the liquid which made two distinct layers in the jigglers.  I thought the top cream layer was very tasty ;p

Here’s the recipe:

Jigglers

1 1/2 cans Coconut Milk
4 Tbs plain gelatin
1 tsp vanilla
¼ cup raw honey, or to taste

Place coconut milk into a saucepan and sprinkle gelatin over top. Allow to sit undisturbed for 15 minutes to soften, then bring to a boil, stirring regularly. Turn off the heat, cool for 15 minutes and stir in vanilla and raw honey. Pour into a greased 9×13 inch (23×33 cm) pan and chill until set. Once set, you can cut into squares or shapes with cookie (biscuit) cutters.

I believe this recipe credit goes to KerryAnn from CookingTF but I can’t find it on her website; I’ve had the recipe saved in a text file for ages.  I am fairly sure I got it from her, however!

This recipe is part of Real Food Wednesday – see more kid-friendly recipes at Cheeseslave.