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  1. Carefully open the coconut milk and remove the clear liquid. Pour the remaining white coconut milk into a small saucepan. Whisk in the spices. 
  2. Heat over medium low heat for 7 to 10 minutes whisking as needed. 
  3. Remove from heat and whisk in the coconut oil until melted. 
  4. Sprinkle the gelatin over the top and let sit for one minute to let it soak in. Whisk until everything is fully blended. 
  5. Once cool enough, pour into silicon molds and place in refrigerator for at least 20 minutes to set.