Make blueberry gelatin according to the instructions in the package and allow it to cool to room temperature, for approximately 1 hour.

Fill a small bowl with water and add some ice cubes then submerge the gelatin sheets for 15 minutes. If using powder gelatin, you should hydrate it with 5 tablespoons of lukewarm water (just before adding it).

Whip up the cream to soft peaks, then add condensed milk and beat at low speed.

Drain gelatin sheets and melt in microwave for 10 seconds or in a double boiler. Add to the condensed milk cream and beat it at low power.

In a glass baking tray with 16x25x6 cm (6x10x2^1/4 inches) pour half of condensed milk cream and refrigerate until set. I did 5 minutes in fridge and 10 in the freezer.

Take it out, carefully pour gelatin over the cream. I used a small plate upside down to help. Refrigerate until set or 10 minutes + 10 minutes in the freezer.

Stir a little bit the condensed milk cream to bring it again to a creamy texture and pour the remaining over jelly. Sprinkle with shredded coconut (optional).

Refrigerate until set or at least for one hour.