Summer Gelatin Recipe

Prepare 10 to 12 small (1-cup or 1 1/2-cup capacity) containers or serving glasses.

Make the bottom layer: Divide drained strawberries among serving glasses and set aside.

Combine remaining ingredients in a saucepan. Mix together. Bring to a boil, stirring constantly. Remove from heat and let cool to room temperature.

 

Pour mixture into prepared serving glasses, leaving enough space for another layer. Refrigerate
for an hour.

 

Meanwhile, make the top layer: Bloom leaf gelatin in 2 cups cold water. Set aside for 5 minutes
until gelatin softens.

 

Combine remaining 2 cups water and sugar in a saucepan. Bring to a boil. Add bloomed gelatin. Set aside.

 

Place drained nata de coco cubes on top of the prepared bottom gelatin layer, making sure that it has
already set. Pour in leaf gelatin mixture. Refrigerate until set, around 4 hours or overnight.

 

Decorate with fresh strawberry slices before serving cold.