Coconut water & Fresh blackberry gelatin

COCONUT WATER LAYER

• 1 1/4 cups 100% UFC coconut water
• 1/2 cup white sugar
• 1 1/2 teaspoons unflavored gelatin

BLACKBERRY JUICE LAYER

• 2 cups fresh blackberries
• 1 cup water (divided)
• 3/4 cup white sugar
• 1 1/2 teaspoons unflavored gelatin

COCONUT WATER LAYER 

In a small saucepan add the 100% UFC coconut water, sugar and gelatin. Bring to a simmer over medium-low heat and stir until the gelatin has dissolved. Divide between the 6 molds and set on a small baking sheet. Refrigerate for 2 hours or until firm.

BLACKBERRY JUICE LAYER 

1. In a small saucepan add the blackberries and 1/2 cup of cold water. Bring to a boil over medium-low heat. Cook berries for 10-15 minutes, breaking them up with the back of a spoon. Set a fine meshed sieve over a medium bowl and push the berry juice through the sieve until all that remains is pulp and seeds and discard.
2. In a small saucepan add 1/2 cup blackberry juice, 3/4 cup sugar and 1/2 cup water and gelatin. Bring to a simmer over medium-low heat and stir until the gelatin has dissolved. Remove from heat and allow to cool for 5 minutes. Remove the molds from the refrigerator and carefully ladle the blackberry juice over the coconut water layer. Return to the refrigerator and chill for 3 hours longer. Remove from the refrigerator. Serve with fresh blackberries