Instructions

1. Mix 1/2 a cup of cold coconut water with the gelatin in a small bowl. Set the bowl aside and let the gelatin bloom.
2. Pour the coconut milk and remaining coconut water into a medium pot. Add the sugar and mix.
3. Cook over medium heat and bring the coconut cream mixture to a simmer. Stir until the sugar dissolves.
4. Remove the pot from the heat and add in the gelatin mixture. Stir until the gelatin dissolves.
5. Pour the warm coconut jelly mixture into an 8×8 dish or individual serving cups. 
6. Cover with a lid or plastic wrap and refrigerate for 6-8 hours or until set.
7. Once set, serve the jelly topped with fresh fruit like mango, pineapple, or berries, and enjoy!
8. Store leftover coconut jelly in the refrigerator for up to 5 days.