1.   Remove about 40 g of the coconut cream into a small bowl. Add the gelatin or agar agar powder to the bowl, stir to dissolve. Set aside to bloom

2.   To a saucepan add the rest of the coconut cream (360 g) and the sweetener. Place over medium low heat and bring to a very light simmer – do not boil. Stir frequently while cooking for about 5 minutes. Test for grittiness, keep cooking until all the sweetener has dissolved

3.   Add the bloomed gelatin/coconut cream mixture into the simmering coconut milk and continue whisking to dissolve, about 2 to 3 minutes. When the gelatin / agar agar has dissolved, remove the pot from stovetop

4.   Pour the mixture into a 5 X 7 inch or 13 X 18 cm glass container. Alternatively use a single or individual molds. Place the container into the refrigerator to chill for at least 4 hours or overnight

5.   To remove the jelly from the container, dip the exterior of the glass container or mold briefly in hot water, for a minute or two. Use a thin sharp knife to run