Soak the gelatin powder in water, and dissolve in the microwave.
Combine the almond milk (or soy milk) and sugar in a pot, and heat over low heat. (When the sugar has dissolved, turn off the heat.)
Add the dissolved gelatin from Step 1 into the pot, add the almond syrup (or almond essence), and cool the pot over ice water. Pour the mixture into jelly molds, and chill in the fridge until they have set.
Top with the canned fruit and syrup, and they are ready to serve!
Story Behind this Recipe
I've recently been into making various dishes and sweets using almond milk.
I used canned peach and canned pineapple this time. This jiggly jelly is so delicious. Adding amaretto (almond liquor) instead of almond essence will give this jelly a grownup flair.