DE-MOULDING TIPS

REMOVING GELÉE FROM THE MOULDS

• Lightly coat the mould with liquid coconut oil before filling.
• For our square mould, gently pull the edges away from the gelée, flip over onto a flat surface and carefully peel off the mould.
• You can also cut squares while in the mould and lift them out with a small spatula or frosting spreader.
• Zoe (our Founder) likes to flip the Piña Coco upright before cutting so the white coco layer is on the top.
• For our orb and bundt moulds, submerge in a hot water bath for 30 seconds.  Flip over onto a flat surface, gently pull back the edges, then shimmy the  mould off the gelée (the suction on the top should help with release).