1- Break the coconut, reserve the coconut juice for later use, dig up white coconut meat, put it in the juicer and mix it with the coconut juice to make milky fine coconut milk, the finer the better.

2- Put 10g gelatine powder and a little purified water into a smaller pot/pot, add sugar after it is fully absorbed and becomes translucent, put the small pot into a big pot/pot filled with boiling water, let it stand until it is fully dissolved into transparent liquid, and take it out to be cooled;

3- After the above cooling, add 10-20 times of coconut milk (depending on the consistency of coconut milk, add more if it is thick, and add less if it is thin), stir well and pour it into the mold (oil on the inner wall can be omitted, because coconut has coconut oil), and put the plastic wrap seal in the refrigerator-air conditioning room. If you do it, be careful not to wait for the jelly water to solidify due to cooling, and pour it while it is liquid;

4- Wait 1-2 hours to see that the jelly in the refrigerator is completely solidified, then turn over the mold to the prepared lunch box, and insert it carefully into the joint between the side and the inner wall with a thin-edged knife. When the air enters, the mold can be released under the action of gravity, but you must be quick-witted and don't break the delicate jelly to affect the appearance.

5- Decorate, cut the cherry in half, remove the core, make a heart shape and put it on the top layer.