Raspberry Jelly:

1. Bloom the gelatin in cold water for 10 minutes.
2. Mix the rest of the ingredients in a saucepan and bring to a boil over low heat. Cook for 2-3 minuted then remove from heat and pass the mixture through a fine sieve.
3. Melt the gelatin and mix it with the raspberry puree.
4. Pour the jelly in 3-4 serving glasses and refrigerate for 1 hour. To create the pattern, I placed the glasses in a loaf cake pan then poured the jelly and refrigerate.

Tapioca Pudding:

1. Place the coconut milk tin in the fridge for a few hours then scoop out 3 tablespoons of the coconut cream that gathers on top as you open the can – it’s a thick, white, fatty cream that you will be whipping to garnish and decorate the dessert.
2. Pour the remaining coconut milk in a saucepan and add the tapioca pearl. Let them soak for 30 minutes then cook over low heat until thickened, about 15-20 minutes. Place aside to cool.
3. Add the agave syrup and vanilla extract.
4. Spoon the chilled tapioca pudding ver the jelly and top with diced strawberries.
5. Using a whisk, whip the coconut cream you reserved earlier until fluffy and light. Add agave syrup to taste and top the diced strawberries with whipped cream.
6. Serve the pudding chilled.