• Veggy Jelly Layer (You will need to repeat the veggy jelly layer, if you want 3 jelly layers, repeat this section 3 times)
• 1 packet, 3 oz, lemon Veggy Jelly
• 1 & 1/4 tsp gelatine (1/2 packet)
• 1 cup boiling water
• Creamy Layer (this makes about 3 cups, which was enough for the 4 large jelly cups I made)
• 1 can sweetened coconut milk
• 1 cup boiling water
• 1/2 cup cold water
• 2 gelatine packets (Veggy Jelly)


1. In a mixing bowl, combine the lemon jelly and gelatine. Add in 1 cup boiling water and stir until dissolved. I let my jelly mixture sit for a few minutes to cool down before pouring the jelly into my cups. Divide the among evenly among your cups.
2. Place the cups in the fridge to set.
3. Begin to prepare the creamy layer. In a mixing bowl, combine the sweetened condensed milk and 1 cup of boiling water. Stir to combine. In a separate smaller bowl, combine the 1/2 cup cold water and 2 gelatine packets, stir to mix. Allow the gelatine mixture bloom/set for 2-3 minutes.
4. Pour the gelatine mixture into the sweetened condensed milk mixture, stir to combine.
5. Once your jelly is set, add in the creamy layer, making it as thick or thin as you’d like. You will have leftover cream mixture, which you’re suppose to, use that for the next creamy layer.
6. Once the cream layer is set, add the next jelly layer, then repeat with another creamy layer, and such going forward. Note: If the sweetened condensed milk/gelatine mixture sets while you’re waiting for the jelly to set, simply warm it up on the stove over low heat until it’s liquidy.
7. If desired top each jelly cup with a dollop of cool whip and a lemon slice once all of the layers are set.