(makes 6 servings, 15 min prep, 2 hour chill)
Ingredients: 6 cups raspberries, 1/2 cup raspberry kombucha, 1/2 cup gelatin, 6x 15 oz cans of full fat coconut milk, 1 Tbsp peppermint extract. Optional: chocolate chips.
- Muddle 6 cups raspberries in a large mixing bowl then add 1/2 cup raspberry kombucha (I used the Trilogy Raspberry Ginger flavor from GT's Kombucha) and 1/2 cup gelatin. Mix until well combined.
- Remove the top waxy layer and separate the thick cream layer from six 15 oz cans of full fat coconut milk, pouring it into a separate medium mixing bowl. Add 1 Tbsp peppermint extract and whip with a hand mixer on high for 1 minute.
- In either one large trifle bowl or separate small ramekins, layer the kombucha raspberries and mint cream. Optional: If you are a chocoholic like I am, you can also include chocolate chips between the layers.
- Place in the refrigerator to chill for at least 2 hours.
Kombucha is a fermented drink that has beneficial bacteria to support gut health by improving digestion, preventing candida overgrowth, and balancing intestinal flora. Gelatin helps to normalize gut hormones and prevent leaky gut, improving intestinal integrity. Together, these ingredients help to improve gastrointestinal health, which is the foundation for a strong immune system. Additionally, kombucha has been shown to support mental clarity and mood stability while gelatin supports strong bones and healthy skin.