Coconut jelly

Put chopped coconut and water in blender and chop/blend until coconut is very finely chopped.
Strain coconut liquid from blender into a large saucepan. You should have about 2 cups liquid. This is the coconut milk.
Dicard the coconut flesh.
Place saucepan over medium heat and bring coconut milk to a boil.
Add condensed milk, evaporated milk, nutmeg, and bitters. Taste for sweetness. If necessary, add more condensed milk.
Reduce heat and simmer mixture (stirring frequently) until liquid reduces by about 1/3 and it coats the back of a wooden spoon.
Remove saucepan from heat.
Prepare gelatin by soaking for 2-3 minutes in 4 tbsp cold water.
Add gelatin to hot coconut liquid, whisking or stirring briskly to completely dissolve the gelatin.
Pour into individual serving dishes sprayed with non stick cooking spray, or one large serving bowl.
Chill for at least 4 hours. I did mine the night before.
Serve alone, or with a caramel sauce which is how I served mine