Make the almond jelly: in a saucepan, combine 1cup water & 1/4 cup sugar. Heat on med until sugar is dissolved.

Meanwhile, add gelatin to ¼ cup cold water. Whisk and let sit 3-5min to bloom. Add sugar mixture to gelatin, along with almond extract & food coloring. Mix well & pour into a 8x8 casserole dish. Let sit in fridge for about 1hr or until it firms. Cut into squares.

In a large bowl, add in the 3 canned fruit, coconut milk, half & half, & almond jelly. Add in ¼ c fruit can liquid at a time until sweetened to your preference. 

Let sit in the fridge until cold, about 2-3hr. Garnish with fresh mint.