In a medium saucepan, heat the sugar and water until the sugar is completely dissolved.
Add Jasmine flowers and steep for 10 Minutes.
Drain jasmine flowers from syrup and set aside.
Heat cream and milk to just below boiling.
Add 100ml of Jasmine extract.
Add gelatine with boiling water and stir until dissolved.
Add gelatine to cream and stir well.
Divide between 6 small bowls and refrigerate for at least 4 Hours.
Unmould by placing each bowl into a bowl of boiling water for 10 seconds before turning out onto a small plate.
Decorate with coconut and fresh Jasmine flowers.