For the Blueberry Layer: In a small bowl, bloom the gelatin with a small amount of the blueberry juice. Let sit for 5–10 minutes until gel-like.

Gently warm the coconut water until lightly steaming (do not boil). Remove from heat and whisk through the bloomed gelatin until fully dissolved.

Whisk through the remaining blueberry juice, lemon juice, sea salt, and maple syrup if using. Pour approximately 35–40ml into each mould (or eyeball it).

Refrigerate for 30–40 minutes until set but still slightly tacky to touch.

For the Coconut Layer: In a small bowl, bloom the gelatin with a small amount of the coconut cream mixture. Let sit for 5–10 minutes until gel-like.

Gently heat the remaining coconut cream and coconut water until lightly steaming. Remove from heat and whisk through the bloomed gelatin, maple syrup, and sea salt until smooth. Allow the mixture to cool slightly until warm, not hot.

Carefully pour approximately 35–40ml of the coconut layer over the blueberry layer, pouring gently over the back of a spoon to help keep the layers clean.

Refrigerate again until set but still slightly tacky. Repeat the layers until you have: blueberry, coconut, blueberry, coconut. Each mixture should be fine sitting on the bench between pours, as long as your kitchen isn't too warm.

Refrigerate for 2–3 hours or overnight until fully set.

To Serve: Unmould carefully using a brief warm water dip around the outside of the mould. Optional toppings: fresh blueberries, coconut flakes, a light drizzle of maple syrup.