• In a small pot place, one can of coconut milk, vanilla and sweetener and whisk to combine.
• Whilst whisking sprinkle the *gelatin over the coconut milk mixture to combine. It will thicken and bloom as you go. Set aside.
• Divide the remaining can of coconut milk into two jugs. Add the cacao and extra tablespoon of sweetener to one-half of the mixture.  Stir to combine.
• Now over a very low heat, gently heat the gelatin mix, taking care not to overheat (it should be just luke warm, no hotter). Stir continually as the gelatin starts to dissolve and become a smooth liquid. It should only reach lukewarm temperature.
• Add half of this warmed gelatin mixture to the cacao mix, stir to combine.
• Mix the remaining coconut milk with the gelatin mixture. You now have your chocolate and coconut layers.
• Pour the chocolate layer into the base of a lined tray (alternatively, you can use individual moulds, mini cupcakes or patty pans -as pictured below).  Set in the fridge or freezer (only takes a few minutes).
• Top with the coconut layer and again cool until set.

Store

• Store in an airtight container in the fridge or freezer.
• * Now I prefer the texture of this with 5 tablespoons of gelatin, though my daughter (not at all a jelly/gummy texture fan), much prefers a denser texture so 6 tablespoons are more palatable to her. Have a play, and let me know your preferred texture or follow the liquid to gelatin ratio on your brand of gelatin.

Tip

• If using silicon moulds to set your gummies, freeze them to make removing them from the mould clean and simple.