Remove tops from strawberries and place in food processor or blender. Blend on high until completely liquefied.
Add the strawberry ‘juice’ to a small saucepan and bring to a gentle boil.
While the strawberry is heating, place the Great Lakes Culinary Gelatin powder into 1/4 cup cold water. Whisk until gelatin powder is dissolved and forms a gummy like consistency.
Once the strawberry juice has come to a gentle boil, turn off the heat and begin to whisk through a third of the gelatin, whisking continuously until completely dissolved.
Repeat until all of the gelatin is mixed through the strawberry juice.
Pour strawberry mixture into molds so that it reaches halfway. Alternatively, line a loaf tin with baking paper and pour strawberry mixture into base.
Place in freezer or fridge and allow to set. If setting in the freezer, move to fridge once set.
Add coconut milk to a small saucepan with vanilla essence and bring to a boil.
Repeat step 3 from the strawberry layer while coconut milk is heating.
Once coconut milk has come to a boil, turn off the heat.
Begin to whisk through a third of the gelatin until it has completely dissolved. Repeat until all of the gelatin has been mixed into the coconut milk.
Set aside until the coconut milk is warm.
Remove molds with strawberry gummies from the fridge and top with coconut layer. Return to the fridge or freezer until coconut layer has set.
Store in an airtight container in the fridge.
Options: If you have a sweet tooth you can add a touch of your choice of natural sweetener such as honey, rice malt syrup or pure maple syrup to the coconut cream layer. I use a naturally sweet coconut milk so I often leave out the sweetener.