Ingredients:

3 teaspoons gelatine

5 tablespoons caster sugar

200ml coconut milk

85 ml coconut cream

Red food colouring, a few drops

Rose water as required

Directions:

• Dissolve one and a half teaspoon of gelatine in two tablespoons of hot water.
  
• Put half the sugar and all coconut milk into a pan and heat gently, stirring until the sugar dissolves. Remove from heat and add coconut cream.
  
• Stir the dissolved gelatine into the pan and pour in 5 moulds and place in the fridge to set.
  
• Put the remaining sugar with one cup water and rose essence. Heat gently until sugar dissolves. Dissolve the remaining gelatine in two tablespoons of hot water and add to the pan. Add red colour to it. Set aside until cold but not set, then pour it over the set coconut mixture. Place again in the fridge to set.
  
• Dip moulds in hot water for one second, then turn on cold plate or glasses.