Just drain all the syrup from 1 tin of cocktail (400g or so) and set the fruits aside.
700ml water
150g sugar
2 tablespoons custard powder
1 packet agar-agar powder
Simmer the ingredients and when it reaches a slow boil, add in the evaporated milk.
250ml evaporated milk
Once it starts boiling again, add the drained fruits for a minute and pour into jelly mould.. Chill until firm. Serve with extra evaporated milk or on it's own
