Cathedral Jelly

 

1. 3-ounce box strawberry or cherry gelatin powder
   3-ounce box lime gelatin powder
   3-ounce box orange gelatin powder
   1 cup boiling water per box
   1/3 cup cold water per box
   1 cup sweetened condensed milk
   1 cup heavy whipping cream
   1 1/2 cups boiling water (separate from above)
   1 cup coconut water
   1/2 cup pineapple juice
   3 tablespoons unflavored gelatin powder
   3 to 6 tablespoons white sugar
   Canola oil or baking spray, for greasing containers

1. In a large bowl, combine 1 cup boiling water and a box of flavored gelatin. Whisk well for two minutes, or until the gelatin dissolves.
2. Add 1/3 cup of cold water. Whisk well.
3. Pour into a container greased with canola oil or cooking spray.
4. Repeat with the remaining gelatin flavors.
5. Chill the flavored gelatins in the refrigerator for 2-4 hours, or until firm.
6. Once the gelatins have set, cut into 1-inch cubes or chunks. If you're using three flavors, you'll need about 1 1/2 cups of each.
7. Grease a bundt pan, then add the cubed gelatin, making sure to evenly disperse the colors. If you're using a 6-cup bundt pan, set aside 1/2 cup of each color to be used in a separate smaller container.
8. In a large bowl, combine 1 1/2 cups boiling water and the unflavored gelatin powder. Whisk well for two minutes to dissolve.
9. Add the sugar, coconut water, pineapple juice, and 20-25 drops of coconut extract. Whisk well.
10. Gradually add the condensed milk and heavy whipping cream. Slowly mix until combined.
11. Let the mixture sit until slightly thickened, about 8-12 minutes.
12. Pour into the bundt pan over the flavored gelatin. If you're using a 6-cup bundt pan, you'll have some cream leftover. Add this to a smaller greased container with the leftover gelatin cubes.
13. Chill the jelly for four hours or overnight.
14. Once firm, run a knife along the sides of the jelly to loosen. You can also let it sit at room temperature for about 10 minutes.
15. Carefully turn it over on a large plate. Slice and enjoy!