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New
$1.50
Plus tax
New
President's Choice
Shirley Temple Flavoured Soda
2 l, $0.08/100ml
$4.29
Knox
Gelatine The Original Unflavoured
28 g, $15.32/100g
Prepared in Canada
$3.49
Prepared in Canada
Lantic
Granulated Sugar
2 kg, $0.17/100g
$1.50
Rooster
Coconut Milk
398 ml, $0.38/100ml
Subscribe & Earn
$33.99
Subscribe & Earn
Elan
Organic Japanese Matcha Green Tea Powder
250 g, $13.60/100g
$8.50
Plus tax
President's Choice
Sparkling Dealcoholized Wine
750 ml, $1.13/100ml
Prepared in Canada
$5.00
Prepared in Canada
No Name
Maraschino Cherries
375 ml, $1.33/100ml

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Prep / cook time
30 min
Serving size
21 jellies

Ingredients

3 packets unflavoured gelatin, divided
5 tbsp granulated sugar, divided
¾ cup PC® Organics Coconut Milk (full fat), divided
¾ matcha green tea powder
1 cup PC® Shirley Temple Flavoured Soda
1 cup Prosecco or other sparkling wine
21 maraschino cherries, plus syrup

How do I make it?

Step 1 Mist 9 x 5-inch (2 L) loaf pan with cooking spray and line with plastic wrap, leaving overhang.

Step 2 Sprinkle 1 packet gelatin over ½ cup water in saucepan; let stand 5 min. Stir in 3 tbsp sugar. Heat on medium, stirring, until dissolved, 4 min. Stir in ½ cup coconut milk. Pour into pan; refrigerate 1 hr.

Step 3 Add ¼ cup water to a rinsed saucepan and sprinkle with ½ packet gelatin. Let stand 5 min. Add 2 tbsp sugar. Heat on medium, stirring, until dissolved, 4 min. Whisk in matcha and ¼ cup coconut milk. Cool; strain through fine-mesh strainer over coconut layer. Refrigerate 1 hr.

Step 4 Rinse saucepan; add soda and sprinkle with 1 ½ packets gelatin. Let stand 5 min. Heat on medium, stirring, until dissolved, 4 min. Cool; add wine. Pour over matcha layer; refrigerate 20 min. Gently push in cherries; refrigerate 8 hrs.

Step 5 Using plastic wrap, lift out of pan; cut into cubes.