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To Make the Tart Cherry Layer: Add ¼ cup of the Tart Cherry Juice to a bowl with the gelatin. Mix well, then set aside to bloom for 10 minutes.
In the meantime, add the remaining juice and maple syrup in a large saucepan over medium high heat.
Bring to a boil, then turn off the heat to add the bloomed gelatin. Let it sit for 5 minutes, then stir until smooth.
To Make the Coconut Layer: Repeat the same process as above by blooming the gelatin, bringing the remaining liquids to a boil, then turning off the heat to stir in the bloomed gelatin.
To Assemble: Working with a square glass container, about 5-6” in size, add a ¼” layer of the tart cherry mixture. Place in the freezer for 10 minutes, then add ¼” of the coconut layer. Continue alternating the layers, freezing for 10 minutes between each addition.
Once all the layers are added, let it sit the fridge for 30 minutes before slicing.
TIP: If the jelly layers begin to firm up, you can heat up over medium heat until liquid again.