• 3 packets unflavoured gelatin, divided
• 5 tbsp granulated sugar, divided
• ¾ cup PC® Organics Coconut Milk (full fat), divided
• ¾ matcha green tea powder
• 1 cup PC® Shirley Temple Flavoured Soda
• 1 cup Prosecco or other sparkling wine
• 21 maraschino cherries, plus syrup

Step 1 Mist 9 x 5-inch (2 L) loaf pan with cooking spray and line with plastic wrap, leaving overhang.

Step 2 Sprinkle 1 packet gelatin over ½ cup water in saucepan; let stand 5 min. Stir in 3 tbsp sugar. Heat on medium, stirring, until dissolved, 4 min. Stir in ½ cup coconut milk. Pour into pan; refrigerate 1 hr.

Step 3 Add ¼ cup water to a rinsed saucepan and sprinkle with ½ packet gelatin. Let stand 5 min. Add 2 tbsp sugar. Heat on medium, stirring, until dissolved, 4 min. Whisk in matcha and ¼ cup coconut milk. Cool; strain through fine-mesh strainer over coconut layer. Refrigerate 1 hr.

Step 4 Rinse saucepan; add soda and sprinkle with 1 ½ packets gelatin. Let stand 5 min. Heat on medium, stirring, until dissolved, 4 min. Cool; add wine. Pour over matcha layer; refrigerate 20 min. Gently push in cherries; refrigerate 8 hrs.

Step 5 Using plastic wrap, lift out of pan; cut into cubes.