Prepare a 6 inch cake ring. Wrap 2 layers of cling film for the base. Set aside.

Prepare an 8 inch loose pan. Lightly grease the sides. Put a parchment paper on the base. Put a transparent sheets around the pan.

To bloom the gelatin, add water and gelatin in a glass. Stir until well combined. Let it sit for 5 minutes.

In a pot, add the condensed milk, coconut milk and whole milk. Heat up the mixture, stir while heating the mixture. Cook until steaming, not boiling. Remove the pot from the heat.

Add in the bloomed gelatin. Stir until the gelatin is completely dissolved.

Pour the mixture into the 6 inch ring. Fill up about an inch height. Freeze for about 30 minutes or until it is firmed.

Pour the remaining mixture into the 8 inch pan.

After 30 minutes when the 6 inch ring pudding is firmed up, transfer it and place right in the middle of the 8 inch pan. Refrigerate while working for the next step.

Strain the can of peach. Save the peach syrup for later.

Cut all the fruits of your choice into chuck size. Not so big but able to fit into the outer ring of the 6 inch pudding and also giving a small margin around it.

Arrange all the fruits as shown in the video.

Refrigerate while working on the next step.

Repeat the gelatin blooming process. Add water and gelatin in a glass. Stir until well combined. Let it sit for 5 minutes.

In a milk pot, add the peach syrup, water and sugar.

Heat up the mixture, stir while heating the mixture. Cook until steaming, not boiling. Remove the pot from the heat.

Cool it completely before using.

Once the jelly mixture is completely cooled, gently add onto the fruit pudding. Fill up all the way above the fruits.

Refrigerate for 1-2 hours.