1. Prepare the Crust:

1. In a small bowl, sprinkle 1 teaspoon gelatin over 3 tablespoons cold water. Let bloom for 5 minutes.
2. In a saucepan, combine coconut milk, heavy cream, lime juice, lime zest, and 1/4 cup sugar. Heat over medium-low, stirring occasionally, until warm but not boiling.
3. Remove coconut mixture from heat. Add bloomed gelatin and stir until completely dissolved. Let cool to room temperature.
4. In a separate bowl, whip the remaining 1/4 cup sugar with the heavy cream until soft peaks form (if using separate cream, omit heavy cream from step 2 and add later, but for simplicity, the recipe uses a single cream mixture; adjust as needed — for this version, the mixture is already combined).
5. Gently fold the cooled coconut-lime mixture into the whipped cream (if using separate) or simply allow the combined mixture to chill until thickened but not set. Spoon or pipe the mousse into the bottom half of your jewel-shaped molds.
6. Refrigerate the mousse-filled molds for at least 2 hours, until firm.
7. For the crystal top: In a small saucepan, combine clear soda and 1 teaspoon gelatin. Heat gently, stirring to dissolve. Add colored simple syrup until desired hue is achieved. Remove from heat and let cool slightly.
8. Carefully pour a thin layer of the gelatin mixture over the set mousse in each mold. Sprinkle edible glitter on top if desired.
9. Refrigerate for another 1-2 hours, until the gelatin layer is completely set.
10. Gently unmold the crystal coconut lime mousse jewels and serve chilled.