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Break out the silicone molds or cupcake tins and get your daily dose of Omega-3s with this bright, sunny tangerine coconut jelly recipe.
I’ve been looking for new ways to use the silicone chocolate and candy molds that I picked up a while back. So when Barlean’s challenged me to come up with a unique way to use their Seriously Delicious Omega Pals, I knew exactly what I wanted to do!
I mean, how could anyone resist digging into adorably-shaped sweets?
To make this recipe I decided to adapt this coconut jelly recipe that I’ve made for dim sum and Chinese New Year parties in the past.
One of the more unique aspects of that recipe is the use of agar agar powder, which works much like gelatin. Agar agar is obtained from algae, so it’s a vegan-friendly way to make food firm up like jelly.
Since I’m familiar with working with the agar agar in combination with coconut, I figured it would be easy to combine it with one of the flavors of Barlean’s Omega Pals to make a fruit-full jelly treat for my son.
There are several flavors of Omega Pals, as well as their regular line of Seriously Delicious Omega-3s, and you can use any of them for this recipe.
Some of the varieties (like the Hooty Fruity Tangerine) have Omega-3s derived from fish oil, and some (like the Sensational Straw-nana) are derived from flax oil.
With lots of flavor combinations and a variety of omega sources, there’s something for everyone in this line!
They’re tasty straight out of the bottle, drizzled onto yogurt, or incorporated into recipes like this one.
I only had a few small silicone molds and was excited to try them out, so I filled them up with the mixture and poured the rest into a muffin tin.
For the muffin tin, I filled each about halfway to get about the same amount as three of the smaller shapes.
The mixture is really easy to prepare and only requires a few ingredients but you need to let it simmer on the stovetop for 10 minutes, whisking occasionally.
There is one other ingredient that warrants a special shoutout in this recipe – coconut cream. This is different from coconut milk (which is also in this recipe!) so make sure to grab both.
You could also double this recipe and pour it all into an 8- or 9-inch square dish and then cut it into squares or whatever shape you like after it sets.
If you have silicone molds, the jellies will pop out very easily – just invert and gently press to release. For muffin tins or other solid containers, run a knife around the edges of the pan to loosen it before turning it out onto a flat surface.
We like the addition of salt to this recipe. I’ve included a small amount in the ingredient list, but feel free to omit it or increase it a bit, depending on how much you like the sweet-and-salty combo.
These jellies would be so much fun in a school lunch box as a dessert. My son couldn’t get over how adorable they were, and his friend that was over while I was photographing them really enjoyed them.
I know it can be hard to get kids to be adventurous with food sometimes, and getting things like fish oil into them can be challenging to say the least. In fact, I have some adult family members that have trouble with fish oil, too.
I love that Barlean’s makes fish oils that actually taste GOOD. You’d never know there was fish in their products. They’re delicious!
All in all this was a fun way to use the Omega Pals variety that I had to work with. My son actually prefers to enjoy it straight off of a spoon, but this was a nice way to change things up.
Looking for more sweet recipes? Check out some of our favorites:
- Elvis-Style Frozen Bananas
- Sweet + Salty Dark Chocolate Clusters
- 5-Ingredient Samoa Cereal Bowls
- Orange Scented Cannoli Dip
- Double Chocolate Chip Cookies with Vanilla Icing
- Dessert Nachos with Fresh Baked Cinnamon Tortilla Chips
- Cranberry Orange Snickerdoodles
- Coconut Jelly
- Black Forest Popsicles
- Lemon Poppy Seed CBD Chia Pudding
Doing some online shopping? Check out my Amazon Shop page for recommendations!
Recipe for Tangerine Coconut Jelly
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Break out the silicone molds or cupcake tins and get your daily dose of Omega-3s with this bright, sunny tangerine coconut jelly recipe.
Ingredients
- 1 (14-ounce) can full fat coconut milk
- 3 tablespoons Barlean’s Tangerine Omega Pals
- 1 tablespoon agar agar powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 1/2 cup canned coconut cream
Instructions
- Pour the coconut milk and Barlean’s Tangerine Omega Pals into a medium saucepan. Sprinkle the agar-agar powder over the top, add sugar, salt, and whisk to combine.
- Bring to a simmer and let cook for 10 minutes, whisking occasionally. Remove from heat and stir in the coconut cream.
- Pour into silicone molds or muffin tins, cover with foil, and refrigerate until set (at least 3 hours or overnight). Serve cold and keep any leftovers in the refrigerator.
Notes
Transfer the mixture to a liquid measuring cup with a spout to make pouring into molds easier.
Give the can of coconut cream a good shake/stir before adding it to the mixture. You want to be sure to get both solid and liquid bits.
If using muffin tins, fill each cavity about halfway.
You could also double this recipe and pour it all into an 8- or 9-inch square dish and then cut it into squares or whatever shape you like after it sets.
To remove from silicone molds, invert and gently press to release the jellies. For muffin tins or other solid containers, run a knife around the edges of the pan to loosen it before turning it out onto a flat surface.
Recipe adapted from Encyclopedia of Asian Food – Charmaine Solomon
Keywords: agar agar powder, barleans, tangerine coconut
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