Ingredients

Coconut layer

• 1 cup (250ml) coconut milk
• 1 tsp vanilla extract or vanilla bean paste
• 1 tbsp maple syrup or honey
• 2 tbsp gelatin
• ¼ cup cold water

Strawberry layer

• 1½ cups strawberries, fresh or frozen
• 1 tsp lemon juice
• ½ cup warm water
• 120ml cold water
• 3 tbsp gelatin
• Dash of maple syrup or honey, if the strawberries aren't very sweet

Method

Coconut layer

1. Add the coconut milk and vanilla to a saucepan over a low heat and stir until combined. Do not simmer.
2. While it heats, pour the cold water into a small bowl and sprinkle the gelatin evenly over the surface. Don't stir. Leave for 1-2 minutes until it blooms and looks wrinkly.
3. Add the bloomed gelatin to the saucepan and stir until fully dissolved - no grains left on the back of the spoon.
4. Take the mixture off the heat, let it sit 2 minutes, then stir through the maple syrup or honey.
5. Fill the moulds ⅓ of the way with the coconut mixture.
6. Place in the fridge for 20 minutes, until just tacky-set - firm on top but slightly sticky to a light touch. Don't let it set rock hard or the second layer won't bond.

Strawberry layer

1. Blitz the strawberries, lemon juice and warm water in a blender or with a stick blender until smooth.
2. Pour the mixture into a saucepan over a low heat and stir until combined.
3. While it heats, pour the cold water into a small bowl and sprinkle the gelatin over the surface. Leave for 1-2 minutes until the gelatin blooms.
4. Add the bloomed gelatin to the pan, stirring until completely dissolved.
5. Take the mixture off the heat, let it sit for 2 minutes, then taste. If it isn't very sweet, add a dash of maple syrup or honey. Let it cool to about body temperature before pouring into the moulds. If the mixture is too hot it will melt the coconut layer.
6. Pour the strawberry mixture over the set coconut layer, filling the moulds to the top.
7. Place in the fridge for at least 4 hours to set, then transfer to an airtight container.