Chocolate Coconut Gelatin Squares for Later Full GAPS

These Chocolate Coconut Gelatin Squares set in the refrigerator and cut cleanly into small, soft pieces. Homemade full-fat coconut milk makes the base creamy, cocoa gives it a deep chocolate flavor, and raw honey gives this later Full GAPS version its sweetness.

I homeschool before working second shift, so I like treats that can be made ahead and put away before the evening gets busy. This mixture takes only a few minutes on the stove, then chills while you move on to something else. The GAPS timing matters here: this is an occasional later Full GAPS treat, not an Introduction Diet recipe.

It is also a useful example of why I label chocolate recipes clearly. The coconut milk and gelatin make a cold dessert, but they do not change where cocoa belongs in the GAPS sequence. Make these when cocoa is already appropriate for your household, and keep the dessert occasional.

Where Cocoa Fits On Later Full GAPS

The 2020 Gut and Physiology Syndrome places cocoa after digestive symptoms have disappeared, as an occasional later food. Keep these squares for that point in your Full GAPS progression. They are not for Intro, and they are not a daily snack.

The honey-sweetened chocolate gummy bears already on the site are a separate recipe. That much more concentrated mixture uses only one-third cup water with two tablespoons of gelatin, then sets in small molds. These squares use four cups of coconut milk and water with four tablespoons of gelatin. They have a softer bite and are poured into a shallow glass dish, then cut into one-inch pieces. Keep the two ratios and shapes separate.

Use The Coconut Milk And Gelatin As Written

Use two cups of homemade, full-fat coconut milk. The hot-water homemade coconut milk recipe makes about two and a half cups, so one batch gives you enough for this recipe with a little left over. Measure the finished milk before you start. Canned coconut milk can vary in thickness and ingredients, while this recipe is measured around the homemade version.

If the jar has been in the refrigerator, the coconut cream may have risen and the water settled below it. Shake the covered jar until it looks uniform before measuring. That way the two cups represent the whole milk, not just the thinner liquid or the thicker layer on top. Put any extra back in the refrigerator for another recipe.

Use plain, unflavored grass-fed beef gelatin, not collagen peptides. The gelatin is what lets the cooled mixture hold together as squares. Four tablespoons in four cups of liquid gives the squares a soft set that still slices. Reducing the gelatin or adding more liquid changes the finished texture.

Keep that one-tablespoon-per-cup balance in mind when you scale the batch. The milk, water, cocoa, gelatin, and honey all double together at two times. If you only need a small dessert, the four-serving batch is easier to stir evenly and gives you a shallow layer that cuts into neat pieces.

The sweetener here is one-quarter cup raw honey. Stevia is left out. Use pure cocoa powder without sweetener or other additions. Measure the honey before heating so it is ready when the saucepan is warm.

How To Make The Chocolate Squares

Whisk The Gelatin Into The Coconut Milk

Measure the coconut milk and filtered water into a small saucepan. Sprinkle in the gelatin gradually while whisking. Before you heat the pan, check the bottom and sides for dry gelatin pockets. The mixture should look evenly cloudy, with no visible dry powder sitting on top.

Warm The Mixture And Stir In Cocoa

Set the saucepan over medium heat and stir for about five minutes. Keep the mixture moving as it warms until the gelatin has dissolved. It should look smooth and pourable, not grainy. Do not let it boil. Lower the heat if bubbles begin to rise around the edge.

Whisk in the cocoa gradually so it disperses without clumps. The liquid should turn an even chocolate brown, with no pale streaks or dry cocoa floating on top. The cocoa aroma will be clear once it blends into the coconut milk. Take the pan off the heat and stir in the raw honey until no sticky ribbons remain.

Pour And Chill

Pour the warm mixture into a shallow glass container. Use a container wide enough to make a layer that can be cut into one-inch squares. Smooth the surface with a spatula and let it settle flat before moving it to the refrigerator.

Chill for one hour. The slab is ready when the surface and center wobble gently together as you shift the dish. If liquid still sloshes separately in the middle, refrigerate it longer; a deeper layer or warmer refrigerator may need additional time.

Cut The Squares

Run a thin spatula or knife around the edge of the chilled slab. Cut one-inch squares, then lift them out with a small spatula. They should hold their edges but still feel soft when pressed. If the squares bend or smear as you lift them, chill the dish longer and try again. Keep the pieces cold until you serve them.

Serving And Storing

Serve the squares cold, straight from the refrigerator. Their flavor is cocoa-forward, with a mild coconut finish and a gentle honey sweetness. This is a soft square, not a firm molded gummy. If you want a stronger chew in a bear shape, see the separate Honey-Sweetened Chocolate Gummy Bears. That formula uses a different liquid-to-gelatin ratio and a ten-minute freezer set.

Store the squares covered in the refrigerator. They need to stay chilled to hold their shape. Return the dish to the refrigerator after serving, and use clean hands or a clean utensil to take out each portion. If you are packing some for later, keep them in an insulated cooler with a cold pack instead of letting the dish sit on the counter.

Frequently Asked Questions

Is cocoa allowed at every stage of GAPS?
No. This recipe is only for occasional later Full GAPS, after digestive symptoms have disappeared. It is not an Intro food.

Can I use stevia instead of honey?
This later Full GAPS version uses the raw-honey option. Stevia is not included.

Can I use canned coconut milk?
This recipe is measured for homemade full-fat coconut milk. Use the linked homemade recipe to match the two-cup amount and richness.

Can I pour this into gummy molds?
This version is written for a shallow glass dish and one-inch squares. The separate chocolate gummy bear recipe has a different ratio that fits small molds and sets more firmly.

Why does the gelatin need to dissolve before chilling?
Undissolved grains can leave a sandy texture or soft spots in the finished slab. Stir while the mixture warms and look for an even, smooth liquid before pouring it into the dish.

How do I know the squares are set?
The surface should look uniform and the middle should wobble gently as one piece. If liquid shifts separately in the center, give it more refrigerator time.

Can I use the chocolate gummy bear recipe instead?
You can, but it is a different dessert. The bear recipe uses a much smaller volume of liquid with two tablespoons of gelatin and sets in molds. This four-cup coconut mixture is poured into a dish and cut into squares, so the texture and set are different.

Does the chocolate flavor become stronger after chilling?
The cocoa is already mixed through the warm liquid, so the chocolate flavor is even in every square. The chilled texture feels firmer than the warm mixture, while the coconut milk keeps the center softer than the concentrated gummy bears.

Equipment That Fits This Small Batch

A small saucepan gives you room to whisk without splashing. A 1.75-quart Le Creuset Signature Round Saucepan in Artichaut is a good fit for heating this four-cup batch. Use a shallow glass dish for setting, a whisk to disperse the gelatin and cocoa, and a thin spatula or knife to lift the squares after chilling.

More Gelatin Treats For The Recipe Box

If you enjoy having a few chilled treats ready, the upcoming Gummies & Fruit Snacks Cookbook will collect gelatin gummies and fruit snacks in one place. It will be listed in the WFLI Shop when the product is ready. For now, Blueberry Coconut Gummies offer a fruit-based alternative with their own measured coconut-milk and gelatin ratio.