Coconut milk jelly with sweet corn custard

Lately I have been craving for some cool jelly desserts as the temperature sores this summer. Back home to make jelly, we normally use agar-agar but I have experimented using gelatine since agar-agar in not available to me.

Coconut milk jelly with cream of sweet corn
serves 2

Ingredients
For the jelly
150ml coconut milk (from a can)
3 level tsp gelatine powder (determined by following ratio stated on the gelatine packet)
pinch of salt
sugar , to taste

For the crème pâtissière (egg custard)

You may follow from here

or what I did was
1 egg yolk
about 150 ml whole milk
15ml coconut milk
sugar, to taste
sweet corn (from can), sprinkle as many as you like
about 1Tbsp flour

Method
For jelly
Make jelly according to instruction stated on gelatine packet
Heat coconut milk until lukewarm, add in the gelatine powder and heat mixture until boiling point. Remove from heat and pour in to desired moulds. Set aside to cool and later put in to fridge until it is needed for serving.

For custard
1) In a bowl, mix together egg yolk and flour until smooth. Set aside.
2) Heat milk, coconut milk, sweet corn and sugar until boiling point. Remove from heat.
3) Pour half of the heated milk+ coconut milk slowly into the egg yolk+flour mixture while whisking continuously. Combine well
4) Now pour egg mixture into the remaining heated milk , put it back to the heat and cook until thickens as desired.