Method

Combine the water and gelatin, stirring until firm. Set aside.

Heat in a saucepan (on the lowest heat setting) the coconut cream, rice malt syrup and vanilla extract.

Add the gelatin mix to the saucepan and stir until dissolved.

Remove from heat and pour into easter moulds and place in the freezer to set.

To remove from the moulds, pull mould away from side to create an air space and then tap out.