Nebula Dream Pudding

1.In a small saucepan, combine 1 cup of fresh blueberries, 1/4 cup of water, and 1/4 cup of granulated sugar. Cook over medium heat for about 5-7 minutes, until the blueberries are soft and the mixture is syrupy. Remove from heat and strain the mixture through a fine mesh sieve to extract the juice, discarding the solids. Set aside.

2.In a separate bowl, sprinkle 2 tablespoons of gelatin powder over 1/4 cup of cold water. Let it bloom for about 5 minutes until it thickens.

3.In a medium saucepan, heat 2 cups of coconut milk over low heat. Stir in the bloomed gelatin until fully dissolved. Add 1 teaspoon of vanilla extract and 1/4 teaspoon of salt, mixing well. Remove from heat.

4.To create the first layer, pour half of the coconut milk mixture into serving glasses, filling them about halfway. Allow it to cool slightly before placing them in the refrigerator for about 30 minutes, or until set.

5.Once the first layer is set, gently pour the blueberry syrup over the coconut layer, filling the glasses almost to the top. Return to the refrigerator and chill for another 30 minutes until this layer is set.

6.After the blueberry layer is set, pour the remaining coconut milk mixture on top of the blueberry layer. Allow it to cool slightly before placing it back in the refrigerator for at least 2 hours to fully set.

7.Before serving, sprinkle the top of each pudding with edible glitter to create a cosmic effect. Top with a dollop of whipped cream and garnish with fresh blueberries and mint leaves.