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Add water and coconut cream together in a pot and mix well. Add Gelatin, mix and allow to ‘bloom’ for 5 minutes.
Add all remaining ingredients and pop over a low heat, stirring constantly until all dissolved.
Remove from heat and pour into moulds or just into a baking paper lined tray. Pop in the fridge to set for 1-2 hours before slicing or removing from the moulds. These can be frozen for up to 3 months.