Prepare the green, yellow and red jelly one at a time using the following steps:
Place all ingredients in a blender except the gelatin and blend until smooth.
Strain the juice to remove pulp and foam. You should be left with 1 cup of fruit juice.
Pour fruit juice into a small saucepan.
Sprinkle gelatin evenly on top. Let it bloom for 1 minute. (* This step ensures that the powdered gelatin is absorbed into the liquid so it doesn't clump when heated up.)
Turn on heat to medium-low. Stir until the gelatin has completely dissolved into the fruit juice. This should take no longer than 1 minute.
Remove from heat and pour the gelatin into a 4x4 glass container.
Place it in the fridge uncovered and let it set for at 45 mins - 1 hour.
Once the green, yellow and red jelly have set:
Remove the colored jelly from the glass mold and cut them into 1/2 inch cubes.
Randomly arrange the jelly cubes in a 9x5 loaf pan. Set aside.
Prepare the Coconut Milk Gelatin:
Add coconut milk, water, and honey in a small saucepan. Stir to mix well.
Sprinkle gelatin evenly on top. Let it bloom for 2-3 minutes.
Turn on heat to medium-low. Stir until the gelatin has completely dissolved. This should take no longer than 2-3 minutes.
Recipe Notes
When using frozen fruit, defrost first to soften them up.