- 3 tbsp grass fed unflavoured natural gelatin or agar-agar for vegan option
- 1 cup coconut Cream
- ¼ cup water
- 1 heaped tbsp NOX15
Mix ¼ cup coconut cream and gelatin or agar-agar in a small bowl to bloom. Set aside. Heat ¾ cup coconut cream and water in a small saucepan over a low heat until about to simmer. Remove from heat, let cool down until lukewarm temperature and stir through the NOX15 and bloomed gelatin or agar-agar. Stir until gelatin has fully dissolved. Pour into moulds or dish and refrigerate until firm. Approximately 3 hours.