Coconut Jelly

Ingredients

1 cup warm water
4 sachets powdered gelatin (just shy of 4 tablespoons)
3 cups cream of coconut
1/2 cup whole milk
Nonstick cooking spray
2 cups canned pineapple chunks in sweetened juice
1/2 cup maraschino cherries with stems
Directions
Begin by blooming the gelatin. In a small bowl, add the water and slowly pour in the gelatin powder, stirring well until fully incorporated. Set aside.

In a medium saucepan over medium-high heat, add the coconut cream and milk. Stir well with a whisk to combine. Bring to a simmer then stir in the gelatin mixture. Once the mixture comes to a boil, reduce the heat and simmer for 2 to 3 minutes.

Spray an 8 by 8-inch nonstick square cake pan with a little nonstick spray (this will help hold down the plastic wrap). 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. Give the coconut mixture a final whisk and pour it into the lined pan. Allow to cool slightly before putting it in the refrigerator for at least 3 hours or overnight.

To serve, remove the jelly from pan using the plastic wrap and invert it onto a cutting board. Remove the plastic wrap and discard. Using a hot knife cut the jelly into 1 1/2-inch cubes. Serve in small bowls with chilled pineapple chunks, pineapple juice and maraschino cherries.

COCONUT JELLY (Gluten Free)
1 cup (250 ml) water
5 oz (125 g) evaporated cane sugar
1 oz (25 g) gelatine
1 cup (250 ml) coconut milk (ensure you mix the contents in the can well before measuring)
1 cup (250 ml) 2% milk (you may substitute with soy, almond or more coconut milk)

Boil water, add sugar and stir to dissolve. Cool slightly and add gelatine. Stir well to dissolve. Add coconut milk and 2% milk.
Immediately pour mixture into plastic-lined pan or molds and chill until firm and set.
Cut into cubes; serve cold