200 ml coconut cream
1 tbsp maple syrup
- Bloom your gelatin by adding ¼ cup gelatin to ½ cup of water.
- Warm coconut milk in a saucepan, once hot remove from heat and stir through bloomed gelatin, Choc Whiz and maple syrup.
- Pour into the prepared tray or jelly molds and refrigerate until set, approximately 2 hours.