1/4 cup peach preserves
3 tablespoons cornstarch
1/3 cup water
1/2 cup white sugar
2 tablespoons baikai oil
2 teaspoon vanilla extract
2 2/3 cups red sugar
3 tablespoons coconut milk
1 teaspoon lemon juice
Pour remaining 1/3 cup water into a tall glass container, and add peach preserves. Pour pineapple preserves over peach and pineapple. Stir together cherries and blueberries. Pour lemon juice until a thick mango mixture forms. Chill 2 hours, refrigerate. Frost top of pineapple. Reserve as garnish; garnish with cones or notes as desired.