Pina Colada Fruit Jellies

Prepare the Baking Dish (5 minutes): Lightly spray an 8x8-inch baking dish with non-fat cooking spray and place it in the refrigerator to chill.

Combine and Heat Ingredients (10 minutes): In a medium saucepan, combine the granulated sugar, applesauce, pineapple-flavored gelatin, unflavored gelatin, lime juice, and coconut extract. Stir well to combine.

Bring to a Boil (5 minutes): Place the saucepan over medium heat, stirring constantly. Bring the mixture to a gentle boil and continue to boil for 1 minute, stirring continuously to prevent scorching. Remove the saucepan from the heat.

Cool Slightly (10 minutes): Allow the mixture to cool at room temperature for about 10 minutes. This prevents the hot liquid from cracking the chilled baking dish.

Pour and Chill (120 minutes): Remove the baking dish from the refrigerator and carefully pour the slightly cooled mixture into it. Refrigerate for at least 2 hours, or until the jellies are firm.

Cut and Coat (20 minutes): Once firm, remove the baking dish from the refrigerator. Using a spatula, gently lift one side of the jellies and invert them onto a cutting board or a sheet of parchment paper sprinkled with granulated sugar.

Cut the gelatin into squares using a sharp knife, or use small cookie cutters to create decorative shapes. Generously coat all sides of each jelly with granulated sugar.

Dry (480 minutes): Place the sugar-coated jellies on a wire rack and allow them to dry overnight (approximately 8 hours). This helps the sugar coating adhere and prevents the jellies from becoming sticky.

Store (5 minutes): Transfer the Pina Colada Fruit Jellies to an airtight container and store at room temperature. They will keep for several days.