Strawberry and cream jelly pots

Jacqueline Alwill

Brown Paper Nutrition


Makes 4-8


2 ½ cups sliced strawberries (fresh or you can use defrosted frozen)

1 tsp vanilla extract 

1 cup milk of choice (I used almond) 

2 tbsp Capilano Honey*

2 tsp grassfed gelatin 

½ cup water 

½-⅔ cup coconut yoghurt (or greek) 

1tbsp Capilano Manuka Honey MGO300+ 

Extra strawberries for serving 

Combine strawberries, vanilla and milk in a blender and blitz until smooth. Pour into a saucepan, add the regular Capilano Honey (not Manuka at this stage), then warm gently until ‘just’ hot, not scorching. Whilst it heats add gelatin and water to a bowl and mix, then set aside to bloom/absorb. Once strawberry liquid is heated, add the gelatin to the saucepan and whisk until dissolved. Pour into glasses or small bowls and place in fridge to set for about 1-2 hours. Once set, add dollops of coconut yoghurt to the top plus a drizzle of Capilano Manuka Honey MGO300+. Top with extra sliced strawberries and serve. Keep stored in fridge up to 3 days. 


*Use regular or Low GI Capilano Honey rather than Manuka in the cook process as heating Manuka can affect the active compounds.