Coconut Jelly

• 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

1. Begin by blooming the gelatin.
2. In a small bowl, add the water and slowly pour in the gelatin powder, stirring well until fully incorporated.
3. Set aside.
4. In a medium saucepan over medium-high heat, add the coconut cream and milk.
5. Stir well with a whisk to combine.
6. Bring to a simmer then stir in the gelatin mixture.
7. Once the mixture comes to a boil, reduce the heat and simmer for 2 to 3 minutes.
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. 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. Give the coconut mixture a final whisk and pour it into the lined pan.
11. Allow to cool slightly before putting it in the refrigerator for at least 3 hours or overnight.
12. To serve, remove the jelly from pan using the plastic wrap and invert it onto a cutting board.
13. Remove the plastic wrap and discard.
14. Using a hot knife cut the jelly into 1 1/2-inch cubes.
15. Serve in small bowls with chilled pineapple chunks, pineapple juice and maraschino cherries.

water, cream of coconut, milk, nonstick cooking spray, pineapple, maraschino cherries

Taken from www.foodnetwork.com/recipes/tyler-florence/coconut-jelly-recipe.html (may not work)