- Step 1
Make jelly following packet directions. Pour into a shallow metal container. Cover with plastic wrap and place in the fridge for 2 hours or until almost set.
- Step 2
Meanwhile, use electric beaters to whisk the cream, icing sugar and combined food colouring in a bowl until firm peaks form. Spoon into a piping bag fitted with a 1cm fluted nozzle.
- Step 3
Spoon the raspberry jelly evenly among six 375ml (1 1/2 cup) serving glasses. Top with half the mango, banana and coconut jelly, then spoon over half the custard. Continue layering with remaining mango, banana, coconut jelly and custard. Pipe the cream on top and sprinkle with coconut chips. Serve with wafers.
To make the purple cream into ice cream, pipe the cream on a tray lined with foil. Place in the freezer for 2 hours or until firm.