Coconut Jelly with Black Currants and Chocolate

Name: Coconut Jelly with Black Currants and Chocolate
Cook time: 4 h 7 min
Total time: 4 h 7 min
Yield: 1 dish
Ingredients: Coconut cream; Black currants; Allulose; 99% chocolate; Gelatin

Coconut cream makes the dessert more satisfying, while black currants add fiber and vitamin C. Gelatin provides collagen, so this dessert works well as a keto snack.

Ingredients

Include ingredient	Ingredient	Qty, g
Include ingredient: Coconut cream	Coconut cream	Ingredient quantity for Coconut cream in g
Include ingredient: Black currants	Black currants	Ingredient quantity for Black currants in g
Include ingredient: Allulose	Allulose	Ingredient quantity for Allulose in g
Include ingredient: 99% chocolate	99% chocolate	Ingredient quantity for 99% chocolate in g
Include ingredient: Gelatin	Gelatin ↺	Ingredient quantity for Gelatin in g

	Product release:	457
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
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Cooking time, minutes

4 7
	Heat on the stove	5
	Mix	2
	Chill in the refrigerator	4

Macronutrients in 100 g

Proteins	3.7
Digestible proteins	0.1
Fats	24.8
Plaid	1.5
Net carbohydrates	4.3
Fructose	1.1
Calories	262 kcal
Indexes
Glycemic index	33.8
Glycemic load	2
Insulin index, II	9.3
Disease inflammatory index, DII	-0.16
Antioxidant, ORAC	2 880

Calories per dayGenderGrowth

Weight loss	Detention	Set
27%	19%	16%
972	1350	1620

BJU

Lipids

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Reduce the amount carbohydrates Add more proteins Add more fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
C	46554916682
B7	7761611
B5	6651031

Minerals

Nutrient	% of RDA
Fructose	??????
Antioxidants	19324822643535116
Flavonoids	1038679147?10
Collagen	52525252269
Proanthocyanidins	343468681711
Copper	333330682010
Selenium	19191836113
Iron	15751282
Phosphorus	1313131995
Potassium	81091165
Magnesium	811102764
Zinc	81181722

Lipids

Nutrient	% of RDA
Lauric acid	5555691105537
Palmitic acid (Saturated)	48484873?95
Myristic acid (Saturated)	39494966?197
Stearic acid (Saturated)	17212128?42

Amino acids

Nutrient	% of RDA
Proline	15171538?10
Glycine	151515464615

Medium

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Notes

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

465

Digestion time: 3 hour

Warm coconut cream (300 g) to about 80 degrees C without bringing it to an active boil. Add allulose (30 g) and gelatin (7 g), then stir until the granules dissolve completely.

Divide black currants (100 g) and pieces of 99% chocolate (20 g) between molds. Pour the hot coconut cream with gelatin over the berries and let the dessert cool slightly at room temperature.

Place the molds in the refrigerator for about 4 hours until the jelly fully sets. Serve chilled, when the chocolate and berries open up their flavor against the coconut base.

Published: 19.07.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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