Preparation of Cream and Jello Mixture: Begin by placing the thick cream into a standard mixing bowl. Add the entire content of the red Jello package. Using a spoon or a suitable mixing tool, stir the contents vigorously until the Jello powder is completely dissolved in the cream, ensuring uniform consistency and color throughout the mixture.

Incorporating Desiccated Coconut: Measure out 1 1/2 cups of the finely grated desiccated coconut and introduce it to the cream and Jello mixture. Stir the ingredients together until the coconut is evenly distributed throughout the mixture, ensuring there are no dry pockets of coconut or unevenly mixed areas.

Forming the Jello Balls: Using a tablespoon or a similar measuring tool, scoop out portions of the mixture. Roll each portion between the palms of your hands to form spherical balls, each roughly the size of a tablespoon. It is essential that the balls are compact and uniform in size for consistent setting and presentation.

Coating and Setting the Jello Balls: Pour the remaining half cup of desiccated coconut onto a flat surface or a plate. Roll each of the formed balls in the coconut, ensuring a complete and even coating on all sides. Once coated, place the balls onto a baking sheet or a similar flat tray. Refrigerate the tray of Jello balls for a minimum of 2 hours to allow them to set firmly and acquire the desired texture.