Directions

1. Dissolve the gelatin for the White Layer in 1/3 cup cold water and let it sit for 5 minutes until it has become gel-like.

2. Heat the coconut milk, cream and vanilla extract in a pan over a medium heat until almost boiling. Remove from the heat and whisk in gelatin until dissolved. Stir in the desiccated coconut.

3. Pour into a 15 x 15cm glass or plastic container. Refrigerate for 30 minutes.

4. In the meantime, prepare the Pink Layer by blooming the gelatin, as above.

5. Heat the strawberries, rice malt syrup and 1/4 cup of water in a saucepan until softened. Remove from the heat, pureé using a stick blender and stir in the gelatin until smooth.

6. Pour Pink Layer onto set White Layer and carefully place strawberry slices on top. Refrigerate for 30 minutes or until set and cut into squares to serve.