Divide the corn or chickpeas, sweet yams, jackfruit, mango, banana, coconut and jelly among 4 tall glasses. Top each glass with ½ cup shaved ice, 60ml (¼ cup) milk and 1 scoop of ice-cream. Sprinkle with peanuts and serve immediately. Note: You can eat it as is, or mix the whole concoction before eating. Some of the ingredients above, such as corn or fruits, may be substituted with cherries, crushed pineapple, papaya, or any other ripe fruits in season.
To make the jelly, soak 1½ sheets titanium-strength gelatine in iced water. Heat 1 cup tinned pineapple juice in a saucepan over low heat. When the gelatine is soft, drain and squeeze out the excess water. Add to the pan and stir until dissolved. Do not boil. Remove from heat and pour into a small tray, refrigerate until set, then cut into 1cm cubes.