Coconut Oil Gummies Recipe: Exact Ratios and Easy Fixes

Coconut oil gummies are one of the simplest things you can make at home. Making gummies with coconut oil takes a short ingredient list and about 20 minutes of hands-on time. The hard part is getting oil and water to stay together long enough to set.

This recipe gives you exact amounts, the reason behind each one, and a fix for every problem you're likely to run into. It works with plain coconut oil or with coconut oil you've infused yourself.

Why Coconut Oil?

• It sets firm. Coconut oil is solid below about 76°F, so it firms up with the gelatin instead of staying slick.
• It carries flavor well. Its neutral, slightly sweet taste disappears behind fruit flavors.
• It infuses easily. It's the most common base for homemade infusions, so there's a good chance it's already in your kitchen.

Coconut Oil Gummy Recipe

Ingredients

• 1/4 cup coconut oil (regular or infused)
• 1/2 cup cold water or clear juice
• 1/2 teaspoon lecithin, sunflower or soy, liquid or powder
• 6 oz flavored gelatin, like Jell-O (one large box, or two 3 oz boxes)
• 4 packets (1 oz) unflavored gelatin

Equipment

• Small saucepan and whisk
• Silicone gummy molds and a dropper
• A baking sheet to carry the molds

Method

1. Mix the dry gelatins together in a small bowl. Premixing stops clumps later.
2. Warm the liquids. Add the water, coconut oil and lecithin to the saucepan over medium heat. Whisk until the oil is melted and cloudy with the water. That cloudiness means the lecithin is doing its job.
3. Whisk in the gelatin. Sprinkle the gelatin mix in a little at a time, whisking constantly.
4. Simmer for 5 to 7 minutes. Keep it at a gentle bubble, not a hard boil. Keep whisking until it's completely smooth.
5. Fill the molds quickly. Take the pan off the heat and use the dropper to fill each cavity. Give the pot a stir every few fills so the oil stays mixed in.
6. Chill. Refrigerate for 60 to 90 minutes, or freeze for 20, until firm.
7. Cure. Pop them out and leave them on parchment at room temperature for 24 hours. This dries the surface so they don't sweat in the jar.

Why Each Ingredient Is There

• Lecithin is an emulsifier. It keeps oil and water mixed, which is why it shows up in everything from chocolate to salad dressing. The USDA's technical review covers how it works. Leave it out and the oil floats to the top of each gummy. More on it in our guide to lecithin.
• Unflavored gelatin sets the structure. Flavored gelatin alone makes a soft, jiggly result. The four packets give it a real gummy chew.
• Flavored gelatin brings taste, color and sugar in one step.

How to Make Infused Coconut Oil Gummies

Same recipe. Just swap plain coconut oil for infused. Two things to get right:

• Decarb before you infuse. Herb has to be activated with heat before it goes into the oil. Our decarb temp and time chart has every setting.
• Strain well. Plant material left in the oil makes gritty gummies. A 190-micron filter bag is the standard grade for straining.

A botanical infuser handles the grinding, heating and timing in one machine and can finish coconut oil in about an hour. Want other ways to make infused gummies, like tincture gummies or infusing store-bought gummies? See our full guide to making infused gummies.

Coconut Oil or MCT Oil?

MCT oil is made from coconut oil but stays liquid at room temperature. That makes it easier to measure and mix, and the result is a slightly softer gummy. Coconut oil sets firmer and holds its shape better. Both work in this recipe at the same amount. If your gummies come out soft with MCT oil, add another packet of unflavored gelatin.

Troubleshooting

Why are my coconut oil gummies separating?

This is the number one problem. Three things usually cause it: not enough lecithin, not enough whisking, or a mix that sat too long before going into the molds. Oil is lighter than water. Stop stirring and it starts rising. Use the full 1/2 teaspoon of lecithin, whisk the whole time it's on the heat, and stir the pot between every few fills.

Other common fixes

• Too soft: Add a packet of unflavored gelatin next time.
• Too rubbery: Drop a packet, or add a splash more liquid.
• Grainy texture: The gelatin went in too fast or didn't fully dissolve. Sprinkle it in slowly and whisk longer.
• Sweating in the container: Cure for the full 24 hours before storing.

How to Store Coconut Oil Gummies

Keep them in an airtight container in the fridge. Coconut oil softens in a warm room. Sealed storage keeps them from drying out or picking up fridge smells. Homemade gummies generally last a few weeks. If yours are infused, label the container and keep it away from kids and pets. ONGROK airtight jars lock in freshness and keep smells from escaping.

Coconut Oil Gummies FAQ

Does coconut oil make edibles stronger?

No. It can't add strength that isn't in the herb. What it does well is carry the infusion. Coconut oil is high in saturated fat, which makes it a popular base for infusing: it holds a lot. A stronger infusion comes from the herb and the process, not the oil.

What coconut oil should I use for gummies?

Refined coconut oil has almost no taste or smell, so it disappears behind the fruit flavor. Unrefined (virgin) coconut oil tastes like coconut, which works in tropical flavors and clashes with most others. Not sure? Go refined.

How do you infuse coconut oil for gummies?

Decarb the herb, then hold it in coconut oil at a low, steady heat for a few hours and strain it. Our guide to infusing coconut oil with herbs walks through it step by step.

Can you make coconut oil gummies without lecithin?

You can, but expect some oil on the surface. Nothing is holding the oil and water together. Whisk hard, fill the molds fast, and stir constantly. A small spoon of honey helps a little as a binder. Lecithin is still the reliable fix.

The Right Molds Make It Easier

Small cavities are hard to fill from a jug. A dropper puts the mix exactly where it goes. Scored gummy molds give you 80 identical squares across two trays, and each one snaps cleanly into quarters. Want them to look more like candy? The silicone gummy molds with droppers come in stars, hearts, dolphins and more. Making gummy bears with coconut oil? Same recipe. Just use a bear mold and a dropper. All our molds are 100% food-grade silicone.

At ONGROK, our goal is to "ENHANCE YOUR EXPERIENCE", by bringing you the best products possible. If you're ever dissatisfied, just reach out and we'll be certain to make things right!

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