Salmon Mousse Gelatin Ring and Raspberry Coconut Gelatin Dessert

Jiggling rings and towers of gelatin can bring back unappetizing memories of a culinary era when Jell-O was king. So it’s understandable if you read the title of this post and said, “Seriously?”

Yes, seriously. Forget about flavored gelatin rings made with mini-marshmallows and canned pineapple or with Miracle Whip, peas and diced ham. Instead, envision a rich and creamy dessert with the flavor of fresh, ripe berries and the gentle sweetness of coconut milk. Think about an appetizer that tastes just like salmon mousse, except you can serve it in slices without any need for crackers or bread. And this is just the beginning. With some unflavored, powdered gelatin and a little creativity there is no limit to what you can come up with.

Although the ideal way to add gelatin to your diet is through bone broth and gelatin-rich cuts of meat, it’s easy to add even more by using powdered gelatin. Plus, it’s fun too. If you have kids, make sure to bring them into the kitchen to watch powdered gelatin work its magic.

Because powdered gelatin is mostly odorless and flavorless (those drinking it straight out of a glass might disagree) it can be combined with an endless array of ingredients to make both sweet and savory dishes. Once you have the basic process of cooking with gelatin down, you can experiment with different liquids, proteins, vegetables and fruits.

The two recipes below will walk you through the process of cooking with gelatin step-by-step, but as a general guideline first mix 1-2 tablespoons of gelatin powder into 1/2 cup of cold liquid.

Once the powder disappears and a loose gelatin forms (within a minute) then add 1/2 cup of hot liquid to dissolve the gelatin.

The liquids you use can be anything from water to coconut milk to broth, lemon juice, coffee, tea, etc..

Then, add another cup of any liquid to the dissolved gelatin or add a semi-liquid like sour cream, yogurt or mayo. Lastly, add 1-3 cups of flavorings: seafood, meat or vegetables for savory appetizers and sliced or pureed fruit to desserts. Pour the mixture into a ring mold or other container and chill until firm and you’ll have yourself a gelatin-rich treat.

As you can see, the variations are endless. After one try you’ll realize how easy it is to whip up gelatin desserts and appetizers that are fun to make and eat, genuinely delicious and completely Primal.

Salmon Mousse Gelatin Ring


  • 2 tablespoons unsweetened powdered gelatin
  • 1/2 cup cold water (or broth)
  • 1/2 cup hot water (or broth)
  • 1/2 – 1 cup sour cream
  • 1 cup finely chopped celery
  • 2 green onions, finely chopped
  • 2 tablespoons finely chopped fresh dill
  • 2 cups canned salmon, drained
  • 2 tablespoons lemon juice
  • 1 teaspoon hot sauce
  • Salt to taste


**Note: For a consistency that is smoother and closer to salmon mousse, blend the celery, green onions, dill and salmon in a food processor until very finely chopped and smooth. For a chunkier consistency, just chop the celery, onion and dill by hand and break apart the salmon with a fork.

Pour the cold water into a medium bowl and sprinkle gelatin over the surface. After a minute, when the gelatin is wet and gummy, pour in the hot water and whisk to dissolve the gelatin.

Whisk in the sour cream until smooth then stir in the remaining ingredients. Make sure to add salt to taste.

To shorten the amount of time the gelatin will take to become firm in the refrigerator, place the bowl inside a larger bowl filled with ice and water. Stir occasionally, letting the salmon mixture thicken for 20 minutes or so.

Pour into a lightly oiled 6-cup ring mold, several smaller molds, or a loaf pan lined with plastic wrap.

Cover and let chill in the refrigerator until firm, at least 4 hours. Gently shake it out of the loaf pan or ring mold before serving. Serve alone or with salad greens.

Raspberry Coconut Gelatin Dessert


  • 1 tablespoon unsweetened, powdered gelatin
  • 1/2 cup cold water
  • 1 can of coconut milk (13.5 ounces)
  • 1 cup raspberries
  • 1 teaspoon vanilla extract


Soften the powdered gelatin by pouring it into the cold water.

Heat 1/2 cup of coconut milk.

Add the hot coconut milk to the gelatin and stir until the gelatin dissolves.

In a blender, blend the remaining coconut milk with the raspberries and vanilla. Pour into the bowl with the gelatin. Stir.

Chill in an ice bath first to speed up the thickening process (like in the salmon recipe) or just pour into small dishes or ring molds. Refrigerate until firm.

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52 thoughts on “Salmon Mousse Gelatin Ring and Raspberry Coconut Gelatin Dessert”

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    1. Ditto, but I better have it for dessert so I don’t just eat the whole darn thing and pass out from bliss…sounds great!

      1. Am I the only one whose stomach turns at the idea of “Salmon Mousse?”

  1. The raspberry gelatin sounds delicious! Definitely going to try that! I can’t have sour cream or any dairy for that matter, so I wonder if there is a substitute for that in the Salmon mousse.

    1. A close substitute for sour cream is soured coconut cream. Cut open a coconut (I use the young Thai types), and put the coconut water aside. Scoop out the coconut meat and then mash/blend it (I use a stick mixer). If you have time, like a couple of days, add some whey to it and let if sour naturally. If you don’t have time, then add some lemon juice and/or vinegar.

      There is still a slight coconut taste, but, in this case, I think the lemon juice and salmon would mask it.

      That salmon ring sure looks good!

  2. Just this morning, I made kombucha jello! It turned out really nicely, and still managed to be a little fizzy as I ate it. So many possibilities!

    Another favorite is ginger, coconut milk and lemon gelatin… I use xylitol to sweeten a little, and it’s super refreshing.

  3. Yesterday I developed a hankerin’ for Key lime pie. This is just in time! Coconut milk, Key lime juice, and gelatin on an almond or hazelnut/toasted coconut crust…mmmm…

    1. Ariana, please share that “key lime pie” recipe! Thanks!

    1. probably not more than a simmer. 180 degrees is where keratin starts to melt into gelatin in a shoulder so that probably sufficient for the powder as well.

  4. The local grocery store had lobster tail on sale so I bought some. I wasn’t sure what to serve with them… then I saw the salmon recipe. I used an orange jello, 3/4 of a cup of sour cream. I had to substitute the green onion with red, but it worked out fine.

    This was a home run!

  5. Hi! Sounds yummy!! do you have a source/brand for the gelatin you recommend??
    thanks for the help!!

    1. Great Lakes has unflavored gelatine on Amazon. The bovine variety is supposed to be from grass-fed cattle.

    2. has some unflavored gelatin. I just ordered a 1-pound container of it after reading this. Also, if you’ve never ordered from them before, you can also get a $5 discount on your first order by using this discount code: COC920

      1. Thanks for the discount code! Just ordered 5 lbs! Can’t wait to make Kombucha Gelatin!

  6. These look great! During the holidays my mom makes a shrimp mold with cream cheese in it, and her mold is shaped like a fish! We use sliced pimento olives for the eyes.

  7. I’ve never tried anything like this before. This has given inspiration for my next inventive session in the kitchen. Thanks!

  8. Will try this recipes.

    Hmm…What about using AGAR AGAR (algae powder) instead of gelatin?

  9. Just a friendly word of caution for those experimenting with adding other fresh fruits: kiwi, pineapple, papaya, and figs will break the gelatin. Canned pineapple works fine because the enzymes have been deactivated with heat.

  10. I was gone with the word “canned”… “CANNEDFISHJELLO”
    I have to laugh at some of these items created as food…just eat the Fish..Fresh is best.
    Coconut/ Raspberry… a fun way to get at two very good food items with some jellotin for the joints included>>>

    1. “Fresh” wild-caught salmon goes for about $15/lb here, and it’s not actually fresh; it’s frozen. That’s why I go with canned except on special occasions.

  11. So yeah, after you mentioned the grass-fed beef gelatin by the can on amazon a couple days ago, I IMMEDIATELY bought some and ive been making CRAZY amounts of fruitjuice jello. I love it, but its great to see some new fun things to try as well! ;D

  12. I just put it in the fridge, made with peaches, one lime’s worth of juice, cinnamon and ginger. I’m SO anxious for the results! Thanks for the recipe!

  13. Just made the raspberry one and waiting for it to finish chilling. Thank you for the great recipe, I’ve been trying to get some more gelatin into my system.
    I got a bit grossed out scrolling up to learn details from the salmon gelatin ring while making desert. I think I need to print it out separately for future use!

  14. Made the Raspberry Coconut Gelatin Dessert (with mixed berries instead) last night. AWESOME! Of my two daughters, one loved it, the other didn’t (not sweet enough for her). It’s quite filling, healthy and SO easy and quick to make. Made it at 5PM, ate it at 7PM… Definitely a keeper. Maybe I’ll add some cocoa powder next time, too!

  15. Here in Japan coffee jelly is wildly popular in the hot summers. I just made a barely sweetened version of it by mixing gelatin, coffee, and half a spoon of rose petal preserves. It is like Turkish delight without the sugar – taste of dark coffee with very light aroma of rose. I recommend it with a scoop of coconut cream/milk on top~

  16. By the way, Mark (or anyone else who may know), is there any data on gelatin lowering the glycemic index of foods? As fibres, protein, fat, cooling, etc. all tend to lower GI, I estimate there must be an effect, and was just wondering if you might know about any of the specifics/numbers… (before attempting this red wine/multiple berry gelatin I am about to convince myself to attempt)…

  17. I’ll have to pass on the salmon moose thing until I find a sub for all that dairy. I’m in the process of laying off the dairy as much as I love it it just doesn’t give me any love back except for the butter.

    Perhaps a spicy an indian or south east asain inspired savory mold would work using the coconut instead of dairy. I tend to eat my fish raw it so good that way, but it gives me an idea of what to do with the canned emergency fish when it’s time to roll over the stock.

  18. I’m absolutely making raspberry gelatin for my kids tomorrow! I don’t own a cute yellow ring (and why not? I grew up on molded jell-o. . .). Somehow, I don’t think the kids will mind enjoying this tasty treat out of little bowls instead!

  19. Last week I found a vintage tupperware jello mould (like the one in the salmon mousse pic)at the thrift.

    Now I know what I’m going to do with it!


  20. Has anyone had any success trying the raspberry gelatin with dairy milk instead of coconut milk?

  21. I made the raspberry coconut jelly yesterday and it was soooo yum. I’m currently doing the Auto-immune Paleo protocol and was in serious need of something sweet(ish) and creamy and this totally scratched that itch!