Candy Corn Oranges

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.