| 8 | 65 | 536 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 1 h | 5 min | 4 |
| 1 cup | Frozen blueberries (fresh or frozen and organic) |
| 4 cup | Coconut milk, sweetened (guar-gum free) |
| 4 tbsp | Stevia sweetener, liquid (up to 4 tbsp. or can use xylitol) |
| 1 tbsp | Gelatin dry powder, unsweetened (If using Bulletproof CollaGelatin, use 2 tbsp.) |
| 2 tsp | Vanilla extract, pure |
| 4 tbsp | Butter, grass fed, unsalted |
| 2 cup | Coconut, shredded, unsweetened |
| 1/2 avocado(s) | Avocado (optional) |
1. Place the berries in a deep-sided dish. Heat 1 cup of the coconut milk, the xylitol or stevia and the gelatin in a saucepan over medium heat until the gelatin is dissolved.
2. Place the remaining 3 cups of coconut milk in a blender with the vanilla, butter and oil. Blend thoroughly and then add the hot coconut milk/gelatin mixture and shredded coconut.
3. Pulse the blender until mixed (if desired, add the avocado and pulse some more).
4 Pour the entire blender contents over the blueberries and place the dish in the fridge for an hour to set. Add more berries to the top to finish.
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In a hurry? Freeze for just 15 minutes to get the jelled consistency and use frozen berries instead of thawed ones.
To turn this recipe into a snack that will rock your next dinner party or get your kids clamoring for brain-boosting foods, just fill small paper cups with blueberries, add the mixture to them and slide them in the fridge. These turn into the healthiest and most delicious "gelatin shots" I've ever had.
*Prep time reflects time it takes for them to set in the fridge.
| Fruit | 0.5 |
| Vegetables | 0.3 |
