Red, Green, & White Jello

3 boxes (12 envelopes) knox gelatine

13.5 oz can coconut milk

450 g sugar

2 oz bottle almond extract

1 t pandan extract (butterfly brand)

1 t cherry flavoring (lorann brand)*

2 drops red gel food coloring*

You will also need:

    A funnel pitcher

    A whisk

    3 medium/large mixing bowls

    4 liquid cup measurer

Pour the can of coconut milk into the funnel pitcher.

From there, pour about 1/4 of the coconut milk into a mixing bowl.

Sprinkle 1 envelope knox over coconut milk.

Gently distribute another layer of coconut milk over knox.

Sprinkle 2nd envelope evenly over coconut milk.

Continue alternating coconut milk and knox.

Set aside to bloom; this is the almond bowl.

Fill the can with water and pour into funnel pitcher.

Pour coconut water into the next mixing bowl.

Sprinkle 4 envelopes of knox over coconut water, one at a time.

This is the pandan bowl.

Fill the can with water and pour into funnel pitcher.

Pour water into the last mixing bowl.

Sprinkle 4 envelopes of knox over water, one at a time.

This is the cherry bowl.

Let gelatine bloom at least 5 mins.

Meanwhile, gather 10 clear 10-oz vessels (I like 11 oz rocks glasses).

Arrange on a baking tray and place in the freezer.

Boil 6 cups of water.

Gather remaining ingredients.

Weigh 150 g sugar into each bowl of bloomed gelatine.

Pour almond extract into the almond bowl.

Add pandan extract to the pandan bowl.

Add cherry extract and red food color to the cherry bowl.

Whisk 2 C boiling water into cherry gelatine.

With the cup measurer, pour half cherry gelatine into funnel pitcher.

You can do this by weight or volume; I think weight is easier.

Return remaining half to cherry bowl.

With the funnel pitcher, distribute cherry into 10 glasses evenly.

Return glasses to freezer and set a timer for 10 mins.

The freezer helps to set the gelatine quickly.

However, actually freezing your gelatine will ruin it.

Whisk 2 C boiling water into almond gelatine.

Whisk 2 C boiling water into pandan gelatine.

Rinse out cup measurer and funnel pitcher.

Divide almond gelatine into funnel pitcher and almond bowl.

Once cherry has set, distribute almond gelatine.

Return to freezer and set a timer for 10 mins.

Rinse out cup measurer and funnel pitcher.

Divide pandan gelatine into funnel pitcher and pandan bowl.

Once almond has set, distribute pandan gelatine.

Return to freezer and set a timer for 10 mins.

Rinse out funnel pitcher and fill with cherry.

Continue setting cherry, almond, pandan.

Yields 10 10-oz servings.

LTK

*Alternatively, cherry gelatine can be made with:

    2 knox packets bloomed in 13.5 oz water

    6 oz box cherry jello (instead of flavor/color/sugar)

    2 C boiling water