Coconut jelly

Soak the gelatin powder in a third of a cup of water for about 5 minutes; not in hot water, or it clumps.

In a pot combine the milk, coconut milk, whipping cream, about 60 g sugar and a pinch of salt.

Add the hydrated gelatin, turn the heat to medium and stir until completely dissolved.

When it comes to a boil, turn off the heat immediately and pour through a fine sieve into a container.

Pour the extra into small cups with mango and dragon fruit.

Cool a little, cover, and refrigerate overnight. Once out of the fridge it softens, so eat within about 30 minutes.

Loosen the edge with a sharp knife and flip onto a cutting board to unmold in one piece.

Cut into the shape you like and coat with finely shredded coconut.