750ml bottle of Cointreau 10 large oranges 1 box of orange Jell-O 1 can of coconut milk 1 envelope Knox gelatin 1/4 cup sugar Cut the oranges in half and hollow them out. For the orange layer, boil one cup of water and stir in the orange Jell-O. Once dissolved, remove from heat and add one cup of Cointreau. Pour the mixture into the orange peels, filling halfway. Refrigerate for 2-3 hours, until firm. For the white layer, add 1/2 cup of water, 1/2 cup coconut milk, Knox gelatin, and sugar to a saucepan. Over medium heat, stir until gelatin and sugar are dissolved. Remove from heat and add 1/2 cup Cointreau. Pour mixture on top of orange Jell-O layer and refrigerate overnight. With a sharp knife, cut the orange halves in eighths. Serve.