Bloom the gelatin

• Sprinkle the gelatin over a little cold water and let it bloom for a few minutes.

Prepare the tart cherry layer

• Warm the tart cherry juice with half of the maple syrup in a saucepan.
• Stir in half of the bloomed gelatin until fully dissolved, without boiling.

Prepare the coconut layer

• Warm the coconut milk with the remaining maple syrup.
• Stir in the rest of the bloomed gelatin until dissolved.

Pour the first layer

• Pour a thin layer of the tart cherry mixture into the dish.
• Freeze until just set.

Alternate the layers

• Pour a coconut layer over the set cherry layer and freeze until set.
• Repeat with the remaining mixtures, freezing between each layer.

Chill and serve

• Let the jellies set completely in the refrigerator, then cut into cubes.