Coconut Jelly

1. 1

   Begin by blooming the gelatin.

2. 2

   In a small bowl, add the water and slowly pour in the gelatin powder, stirring well until fully incorporated.

3. 3

   Set aside.

4. 4

   In a medium saucepan over medium-high heat, add the coconut cream and milk.

5. 5

   Stir well with a whisk to combine.

6. 6

   Bring to a simmer then stir in the gelatin mixture.

7. 7

   Once the mixture comes to a boil, reduce the heat and simmer for 2 to 3 minutes.

8. 8

   Spray an 8 by 8-inch nonstick square cake pan with a little nonstick spray (this will help hold down the plastic wrap).

9. 9

   Line the cake pan with plastic wrap (1 sheet across 1 way and another sheet across the other way, works well), leaving enough overhang so you can pick the jelly up from the pan.

10. 10

    Give the coconut mixture a final whisk and pour it into the lined pan.

11. 11

    Allow to cool slightly before putting it in the refrigerator for at least 3 hours or overnight.

12. 12

    To serve, remove the jelly from pan using the plastic wrap and invert it onto a cutting board.

13. 13

    Remove the plastic wrap and discard.

14. 14

    Using a hot knife cut the jelly into 1 1/2-inch cubes.

15. 15

    Serve in small bowls with chilled pineapple chunks, pineapple juice and maraschino cherries.

No additional tips available.