Step 1Split the gelatin into two bowls (1/4 cup in each). Add 1/2 cup of water to each and allow to bloom whilst you prepare the coconut and blackberries.
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Step 1Split the gelatin into two bowls (1/4 cup in each). Add 1/2 cup of water to each and allow to bloom whilst you prepare the coconut and blackberries.
Step 2Blitz the blackberries in a high speed blender.
Step 3Spoon into a muslin cloth and squeeze out the juice. Discard the pith.
Step 4Place the juice in a pan on a low heat to warm. Add 1 of the bloomed gelatin bowls and whisk until combined.
Step 5Add the coconut milk to a clean pan and simmer on a low-medium heat. Add the remaining bloomed gelatin bowl and whisk until dissolved. Add optional vanilla.
Step 6Place your mould on a flat surface (I used a silicone jelly mould but you can use an ice cube tray or chocolate mould too.)
Step 7Pour your mixture into two separate jugs. If making striped layers, half fill the mould with one mixture (about 1 tablespoon per each).
Step 8Place in the fridge for 30 minutes. (To keep the mixtures from setting whilst you wait, place the jugs in pans of hot water.)
Step 9Remove the jellies from the fridge and top with the other flavour (about 1 tablespoon per each). Place back in the fridge for 2 hours 30 minutes to fully set. If making all one flavour simply fill the whole mould and chill for 3 hours.
Store in an airtight container in the fridge for up to 2 weeks.