Champagne and Coconut Gelatin Dessert Cups

In a pitcher, combine a portion of the sparkling wine with the unflavored gelatin. Mix well and heat in the microwave for 20 seconds.

Add the rest of the sparkling wine to the gelatin mixture and set aside.

Decorate the rims of the dessert cups: first dip them in melted white chocolate, and then in the shredded coconut.

In each decorated cup, place a small portion of the clear gelatin mixture.

Prepare the creamy layer: dissolve the remaining unflavored gelatin in water and heat in the microwave for 20 seconds.

Add the coconut milk, sweetened condensed milk, heavy cream, and vanilla extract to the hydrated and dissolved gelatin. Mix all ingredients for the creamy layer.

Pour the rest of the clear gelatin over the semi-set layer in the cups.

Use rose-shaped molds to prepare the coconut dessert component. Pour the creamy mixture into these molds and refrigerate until completely firm.

Carefully unmold the coconut cream blocks and place them on top of the already solidified clear gelatin layer.

Finish the dessert with a topping of shredded coconut, edible gold leaf, and a touch of the creamy coconut candy (pure coconut).