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Combine sugar and jelly powder in a bowl.
Bring the coconut water to a boil in a pot, then add the salt and sugar mixture in. Lower the heat to medium and stir for 5 minutes or until it begins to thicken.Note: If you used more liquid, it will not thicken very much. Just know that once it starts to get thicker, it's ready.Pro Tip: Use a whisk to distribute the sugar well.
Set up the containers and pour the liquid through a sieve until each one is roughly ⅔ full. Leave about 600mL (2 ½ US cup) of the coconut water mixture in the pot.
Let the poured contents rest as you work on the cream.
Bring the heat back up to high and pour the coconut cream in. Stir until just combined.
Hold the sieve above each container and pour a thin layer of the cream about 5mm (0.2") thick on top of the setting jelly.Note: When pouring the top layer on, make sure that the bottom layer is slightly sticky to the touch. This is vital for helping the Thạch Dừa layers bind together.
Cover the containers with a lid or plastic wrap, then carefully transfer them into the fridge to rest for 3 hours.
Serve cold as is!