450g can crushed pineapple in syrup
85g packet lime flavoured jelly
85g packet Aeroplane Create A Jelly
¾ cup light coconut milk
1 teaspoon finely grated lime rind
300ml tub thickened cream
Drain pineapple in a sieve over a bowl, pressing firmly with the back of a spoon to drain off excess syrup. Transfer crushed pineapple to a bowl. Cover. Refrigerate. Reserve 1 cup pineapple syrup.
Place lime jelly crystals into a heatproof jug. Add ¾ cup boiling water. Stir until crystals are dissolved. Stir in reserved pineapple syrup.
Pour jelly evenly into four glass tumblers (450ml-capacity). Lay each glass on an angle, sitting in the hole of a silicone muffin pan. Carefully transfer to the fridge. Refrigerate for about 4 hours, or until jelly is set.
To make mousse, place jelly crystals in large bowl. Add ½ cup boiling water. Stir until crystals are dissolved. Stir in coconut milk and rind. Cool to room temperature. Stir in reserved crushed pineapple. Beat cream in a small bowl of an electric mixer until soft peaks form. Fold into pineapple mixture until combined.
Remove jellies from fridge. Stand glasses upright on bench. Spoon in mousse to cover jelly. Refrigerate for about 4 hours, or overnight until set before serving.