In a small bowl, “bloom” the gelatin by stirring it into ½ cup of cold filtered water until dissolved. Stir and let it sit for about 5 minutes so that it could expand and become rubbery.If using a juicer (if not proceed to the third step), juice about 1 small beet along with the 1-inch piece of ginger.In a small saucepan over medium-low heat combine beet juice, ginger juice, coconut milk, rose water, and sweetener and stir. Do not let it boil. Slowly whisk in gelatin and whisk until completely dissolved (you don’t want to see clumps). This should take only a few minutes. If you do see clumps, you can give it a whirl in your blender.Pour mixture into the candy molds and refrigerate until firm for about 45-60 minutes. Once hardened, carefully remove from molds.