Boil together wine, lemon juice and 5 tablespoons of sugar until the sugar dissolved, cool quickly.

Add some wine syrup to dissolved gelatin, stirring constantly, then stir in the remained wine syrup.

Peel kiwi, slice, put into 4 glass ramekins. Pour a portion of the jelly, refrigerate for 10 minutes. Pour in another portion of the jelly, refrigerate for 3 hours.

Whip cream with the remained sugar and top the jelly. Sprinkle with coconut flakes and serve.