Ingredients:

  • 1 (1/4-ounce) envelope unflavored gelatin (7g)
  • 1/4 cup cold water (60ml)
  • 2 cups heavy cream (480ml)
  • 1 (14-ounce) can full-fat coconut milk (400ml)
  • 1/2 cup granulated sugar (100g)
  • 1 teaspoon vanilla extract (5ml)
  • Pinch of salt
  • Optional Garnish: Toasted coconut flakes, fresh mango, lime zest

Instructions:

  1. Sprinkle gelatin over cold water in a small bowl. Let stand until softened.
  2. Combine heavy cream, coconut milk, sugar, and salt in a saucepan. Heat over medium heat, stirring constantly, until sugar is dissolved and the mixture is just simmering (don't boil!).
  3. Remove the cream mixture from the heat. Add the bloomed gelatin and vanilla extract. Whisk until the gelatin is completely dissolved.
  4. Strain the mixture through a fine-mesh sieve to remove any lumps and ensure a perfectly smooth texture.
  5. Divide the panna cotta mixture evenly among the ramekins.
  6. Cover ramekins with plastic wrap (touching the surface of the panna cotta to prevent a skin from forming) and refrigerate for at least 4 hours, or preferably overnight, until set.
  7. Unmold the panna cotta (if desired) by dipping the bottom of the ramekin in warm water for a few seconds, then inverting onto a plate. Garnish with toasted coconut flakes, fresh mango, and lime zest.