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–+ servings

Layered Coconut-Chocolate Gelatin Cubes

Diane Dennis's avatarDiane Dennis
A layered, dessert-style gelatin cube made with coconut cream. Both the coconut and chocolate layers are set with gelatin, creating a delicious treat. This recipe creates firm gelatin cubes.
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Prep Time 10 minutes
Cook Time 0 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes
Course Snack
Servings 20 cubes
Calories 55 kcal

Equipment

  • 1 Heatproof mixing bowl Or a pyrex measuring cup
  • 1 Small Saucepan
  • 1 Whisk
  • 1 Measuring Cups
  • 1 Measuring Spoons
  • 2 Silicone cube trays 2 Tablespoon Cubes
  • 1 Small measuring cup or bowl For Splitting Layers
  • 1 Spoon For Gentle Layering

Ingredients
  

  • 1 can Full-fat Coconut Cream 13.5 oz / 400 ml
  • 1 cup Cold Water
  • ¼ cup Heavy Cream
  • 2-1/2 Tbsp Unflavored Gelatin
  • 2 Tbsp Swerve Confectioners
  • ½ tsp Vanilla Extract
  • ⅛ tsp Celtic Sea Salt Fine Ground
  • 1 Tbsp Unsweetened Ground Cocoa Powder
  • 1 pinch Cinnamon or Nutmeg Optional

Instructions
 

  • Sprinkle the gelatin evenly over the cold water in a heatproof bowl. Let bloom for 5-10 minutes until fully hydrated.
  • Add the coconut cream and the bloomed gelatin into the saucepan.
  • Gently heat the mixture using low, even heat. Stir or whisk continuously until the gelatin is completely dissolved and the mixture is smooth.
  • Remember to not boil because high heat can weaken the gelatin's gelling power.
  • Stir in Celtic Sea Salt, Swerve, and Vanilla. Taste and adjust sweetness, as needed.
  • Pour half of the mixture into a heatproof bowl (or pyrex measuring cup)
  • To the remaining half, whisk in the cocoa powder, additional sweetener (to taste), and optional spices until smooth.
  • Pour the coconut layer into a silicone cube tray, filling each square half-way (1 Tablespoon). Refrigerate for 25-30 minutes, until set but slightly tacky
  • If needed, gently warm the chocolate mixture just until pourable. Pour into pyrex measuring cup. Remove coconut cubes from the refrigerator and pour the chocolate mixture into the cube trays.
  • Refrigerate for 2-3 hours, until fully set.

Notes

Notes:
  • The heavy cream is added to help keep the coconut oil in the coconut cream emulsified.
  • Both layers are fully gelatin-set for clean slices and even texture.
  • Use cocoa powder, not cacao, to keep this recipe evening-friendly.
  • Celtic Sea Salt should be finely ground for even distribution.
  • For softer texture, reduce gelatin to 1-1/2 Tbsp.
  • You can also create separate coconut cubes and chocolate cubes.
 
Serving Suggestions:  Serve 1 to 3 cubes chilled as a simple evening dessert, either on their own or a topping:
  • With heavy cream:  Pour 1 to 2 Tbsp of cold heavy cream over the cubes just before serving for a pannacotta-style finish. (Adds 0.4-0.8 g carbs, 50-100 cal)
  • With whipped cream:  Top with a light dollop of softly whipped cream for a classic dessert feel. (Adds 0.4 total carbs. 50 cal that is equivalent to 1 Tbsp heavy cream)
  • Optional finish:  A pinch of finely grated dark chocolate or a dusting of cocoa powder adds a gentle, elegant touch. 
 
Storage Notes:
  • Store gelatin cubes in an airtight container in the refrigerator
  • Keep refrigerated for up to 5 days, then discard.
  • For longer storage, cubes may be frozen up to 1 month.
  • If frozen, allow cubes to thaw in the refrigerator for 30-60 minutes before serving.
 
Texture Note: Cubes are slightly firmer after freezing but will return the the dessert texture once thawed.
 
The nutrition calculations are estimates and dependent upon the brands of ingredients and actual amounts used. 

Nutrition

Serving: 1cubeCalories: 55kcalCarbohydrates: 1gProtein: 1.5gFat: 4.8gSodium: 30mg
Tried this recipe?Let us know how it was!