Prepare your gelatin, ginger and lime as mentioned above.
Place raspberries, coconut water (if not using kefir), lime juice, stevia, cooled liquid from ginger brew into blender and blitz on high until smooth.
Place bloomed gelatin in to a saucepan on med-low heat, stir constantly until runny. Turn off heat but leave on hot plate and stir in blended mix. Whisk until well combined.
Take off heat for a few minutes and stir in coconut water kefir. If it is not combining well - you may need to add a tiny bit of heat to the pan again - keeping in mind the probiotics in the kefir may not survive this.
Taste for sweetness and adjust as necessary.
Pour in to silicone moulds or glass pyrex dish, place in to fridge and eat once set.
Tip - You can freeze these and put into school lunch boxes so they are thawed but cool by the time meal breaks come around.