Transfer the mixture to a liquid measuring cup with a spout to make pouring into molds easier.

Give the can of coconut cream a good shake/stir before adding it to the mixture. You want to be sure to get both solid and liquid bits.

If using muffin tins, fill each cavity about halfway.

You could also double this recipe and pour it all into an 8- or 9-inch square dish and then cut it into squares or whatever shape you like after it sets.

To remove from silicone molds, invert and gently press to release the jellies. For muffin tins or other solid containers, run a knife around the edges of the pan to loosen it before turning it out onto a flat surface.

Recipe adapted from Encyclopedia of Asian Food – Charmaine Solomon