Gelatina Vampiro

A refreshing and spicy dessert made with hibiscus and coconut water, offering a delightful blend of sweet, tangy, and mild heat. Perfect for satisfying those sweet and spicy cravings.

By @soulfoodmx

Original recipe source

Cook time: 25 minutes

Servings: 8

Ingredients

• 30 grams gelatin powder bloomed
• 0.5 cups cold water
• 3.5 cups coconut water
• 1.5 cups hibiscus flowers washed
• 3 tablespoons monkfruit sweetener or to taste
• 0.33 cups chamoy unsweetened
• 2 whole lime juice
• 2 tablespoons chili powder

Instructions

1. Sprinkle the gelatin powder over cold water to bloom. Stir and let it sit for a few minutes until it firms.
2. Combine coconut water and hibiscus flowers in a pot and bring to a boil. Simmer for 10-15 minutes, then strain.
3. To the hibiscus concentrate, add monkfruit sweetener and stir over low heat until dissolved.
4. Stir in chamoy, lime juice, and chili powder into the hibiscus mixture.
5. Melt the gelatin in the microwave for about 20 seconds or until fully liquid.
6. Add the melted gelatin to the hibiscus-coconut mixture and stir vigorously.
7. Pour the mixture into a greased mold and refrigerate for at least 4 hours or until set.
8. Once set, unmold the gelatina and garnish with additional chamoy and chili powder if desired.