Heat a sauce pan over medium heat and add the berries, lemon juice, spinach, and half the can of coconut milk.
Cook, stirring occasionally, until berries and spinach are totally defrosted, and the mixture starts to simmer. Allow to simmer for 10 minutes, until berries are quite soft.
In a separate medium bowl, add the remaining coconut milk. Sprinkle the gelatin on top, stir, and allow to bloom.
Using an immersion blender, puree the berry, spinach and coconut mixture until smooth.
Add one cup of the hot liquid to the bloomed gelatin and whisk until smooth.
Pour melted gelatin mixture into sauce pan. Puree once more with the immersion blender for approximately 30seconds.
Remove from heat.
Line a large rimmed baking sheet with parchment paper, ensuring you have enough to go up the sides at least an inch.
Carefully pour the berry gelatin mixture onto the parchment lined pan.
Allow to cool on counter for 20 minutes and then move to fridge to set for a minimum of 3 hours.
Cut gummy snacks into desired shapes and store in an airtight container in the fridge for up to a week.