YOUR SOLIN GENERATED RECIPE
Simmered pineapple juice and creamy coconut milk infused with aromatic basil leaves and gelatin for a protein-rich snack that offers a vibrant tropical snap.
INGREDIENTS
1.5 cup pineapple juice
0.25 cup full-fat coconut milk
6 tbsp unflavored gelatin powder
0.5 cup monk fruit sweetener
0.25 cup fresh basil leaves
1 tsp rum extract
0.13 tsp sea salt
PREPARATION
In a medium saucepan, combine the pineapple juice and full-fat coconut milk over medium-low heat until the mixture is uniform.
Submerge the fresh basil leaves into the liquid and steep for 6 minutes to infuse the base with a subtle herbal complexity.
Remove the basil leaves with a slotted spoon, ensuring the liquid remains smooth and clear.
Whisk in the monk fruit sweetener, rum extract, and sea salt until the granules are completely dissolved.
Slowly sprinkle the unflavored gelatin powder over the surface one tablespoon at a time, whisking vigorously to prevent clumps and ensure a smooth, non-waxy texture.
Continue to cook over low heat for 5 minutes, stirring constantly until the mixture is thick, glossy, and fully combined.
Carefully pour the hot liquid into silicone candy molds and transfer to the refrigerator.
Chill for at least 4 hours until the gems are exceptionally firm and snappy before popping them out of the molds.