To create the mice jelly, combine the water and gelatin in a bowl and stir together. Let it sit for 5 minutes. Meanwhile, heat the coconut cream and sugar in a saucepan until very hot, it does not need to be boiling. Add the hot coconut cream to the bloomed gelatin and stir to combine. Let it cool a bit while you prepare the mold.

Lightly grease the mold with vegetable oil. Wipe off any excess with a paper towel. Pour the mixture into each mold. Refrigerate until set, this will take about 30 minutes. Take the jelly mice out and gently pressing on the edges to release them. Repeat with the rest of the mixture.

Refrigerate the mice while you prepare the clear jelly.

In a bowl, bloom the gelatin by combine the gelatin and 1/2 cup of water. Let it sit for 5 minutes.

Meanwhile, heat the water, sugar, and vanilla until hot. Pour the mixture into the bloomed gelatin and stir until it has completely melted. Set aside to cool.

Prepare a loaf pan by lightly greasing it with vegetable oil. Wipe off any excess with a paper towel. Once the jelly has thickened, pour the mixture into the prepared loaf pan.

Let it sit in room temperature until it has really thickened but not yet set. This will take about 45 minutes. Insert the mice into the jelly. Remember to place them upside down because it will later be inverted.

Refrigerate for 2 hours or until completely set. Gently press the edges to release the jelly from the mold.