This healthy, naturally sweetened orange jello salad is so fun and delicious! We’re taking jello salad, and filling it with extra goodness and nutrition today. Using grass-fed gelatin and adding extra vitamin c into it, along with a dairy-free coconut whip cream – this is not your average orange jello treat!
Thank you to Perfect Supplements for sponsoring this post!
Orange Jello
This orange jello has been such a fun recipe in our house!
I grew up eating jello made from a box, and it wasn’t until I was an adult that I learned that you can make your own without artificial food coloring and dyes and loads of extra sugar.
That’s just not my jam. And if you’re with me, you’ll love this recipe!
Nutrition boosts
The base for our orange jello is orange juice, honey and gelatin. We add more goodness in with a couple of nutrition boosts.
Our first nutrition boost comes from Perfect Bovine Gelatin!
Gelatin is made up of collagen protein but in a slightly different form. They have almost the exact amino acid (protein) profile since they both contain collagen protein.
Gelatin will gel/thicken when cooled, which is the biggest difference between collagen and gelatin.
The second nutrition boost is from Perfect Acerola Vitamin C Powder!
Vitamin C helps to support immunity and Acerola Cherry is an amazing source for high-quality vitamin C. The freeze-dried acerola cherry powder adds a slight tartness and is a great pairing with orange juice & honey.
It mixes in easily with liquids and tastes tart and delicious.
Dairy free whip cream
To top this orange jello salad off, we’re making an easy coconut whip cream to go along with it!
Of course, you could definitely make a traditional whip with heavy cream, but I think the coconut flavor and orange are so great together. It reminds me of a creamsicle.
To make coconut whip cream, first, chill a can of full-fat coconut milk. Once it’s fully chilled, scoop out the solid coconut cream, whip it up in a mixer, and sweeten to your liking!
What you’ll need for orange jello salad
Watch the easy video tutorial here!
How to make it
- Heat a pot or pan over medium-high heat and add 2 cups of orange juice. Bring to a gentle boil, and remove from heat.
- In a bowl, add 1 cup of orange juice. Mix together the gelatin and Acerola powder, then sprinkle on top of the orange juice. Let the powders dissolve into the juice, or mix them together.
- Pour the hot orange juice into the cold orange juice, and stir to combine. Add 1.5 tbsp honey, and mix until dissolved. Taste to see if you’d like more honey added in. Pour into a dish and chill in the fridge (it will take about 2 hours for it to set).
- To make the coconut whip cream, take the chilled can of coconut milk out of the fridge. Open, and scoop the firm coconut cream into a mixer bowl. Whip for 1-2 minutes on high, then add the honey and continue to whip until the coconut whip cream is fluffy. Taste the whip to see if you’d like more honey added in. Store in the fridge until you’re ready to use.
- When the orange jello is firm, spread the coconut whip cream on top. Top with mini orange slices if desired. Serve, and enjoy!
Best way to store it orange jello salad
Jello should be stored in the fridge, covered.
I chilled my jello straight into one of my Pyrex storage containers, and simply put the lid on it when I was ready to store it.
Store for up to 1 week in the fridge!
More naturally sweetened recipes you’ll love
Orange Jello Salad
Ingredients
- 3 cups orange juice
- 2.5 tbsp Perfect Bovine Gelatin
- 1 tbsp Acerola Vitamin C Powder
- 3 tbsp honey, divided (or more if you’d like)
- 1 can full-fat coconut milk (chilled for at least 2 hours in advance)
Instructions
- Heat a pot or pan over medium-high heat and add 2 cups of orange juice in. Bring to a gentle boil, and remove from heat.
- In a bowl, add 1 cup of orange juice. Mix together the gelatin and Acerola powder, then sprinkle on top of the orange juice. Let the powders dissolve into the juice, or mix them in fully.
- Pour the hot orange juice into the cold orange juice, and stir to combine. Add 1.5 tbsp honey, and mix until dissolved. Taste to see if you’d like more honey added in. Pour into a dish and chill in the fridge until set (about 2 hours).
- To make the coconut whip cream, take the chilled can of coconut milk out of the fridge. Open it, and scoop the firm coconut cream (about ½ cup) into a mixer bowl. Whip for 1-2 minutes on high, then add the honey and continue to whip until the coconut whip cream is fluffy. Taste the whip to see if you’d like more honey added in. Store in the fridge until you’re ready to use.
- When the orange jello is firm, spread the coconut whip cream on top. Top with mini orange slices if desired. Serve, and enjoy!
Nutrition
If you try this recipe, I’d love to hear about it! Please leave a recipe rating and comment below!
Heather
