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 along the interior edges of the glass container to release the jelly. Remove from container and then cut into small squares or to lengths you prefer