Bloom the Gelatin: In a small bowl, add the cold water and unflavored gelatin. Stir and set aside for 1 minute. Do not let it set to long. First the gelatin will turn into an applesauce consistency and then into a firmer gel. You want to work with it while it is in an applesauce consistency OR stir it up really good.
In a sauce pan, add the coconut milk and spices in either whole or ground version (cardamom, cinnamon, anise seeds and ginger). Then add sugar or sugar alternative and stir.
Stir the dissolved bloomed gelatin mixture again. Add the gelatin mixture, a sprinkle of extra ground cinnamon (optional if you used WHOLE spices - it gives the dessert a pop of color ), vanilla and a pinch of salt to the spiced coconut milk. Stir continuously over medium simmer heat for about 15 minutes until the gelatin is fully dissolved and the essence of the spices are fragrant. Taste and adjust the sweetness level to your liking. (We only like delicately sweet desserts but you may want yours sweeter)
First, the coconut mixture will start to show little bubbles on the side. Once it starts a very soft boil. Turn off the heat immediately and remove from burner - if you have an electric stovetop.
Pour the coconut jelly mixture through a fine mesh strainer.
Then, carefully pour the strained coconut mixture into individual serving cups. If you have any bubbles on top, you can remove them so you have a prettier dessert - but not required. Cover and refrigerate for about 4 hours or overnight. Your Spicy Chai Coconut Jelly will turn into a jello dessert.
Just before serving garnish with canned mandarin oranges, raspberries or any fruit you desire. Chocolate, although it is not required is so good with the chai spices - highly recommended. Enjoy!