Coconut Panna Cotta

Instructions

1. Prepare the gelatin
   In a small bowl, sprinkle the gelatin over the cold water and let stand for 5-10 minutes until softened and bloomed. The mixture will become firm and jelly-like.
2. Heat the cream mixture
   In a medium saucepan, combine the coconut milk, heavy cream, sugar, vanilla bean seeds (or extract), and salt. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer. Do not boil.
3. Add the gelatin
   Remove the saucepan from heat. Add the bloomed gelatin to the hot cream mixture and whisk until completely dissolved, about 1-2 minutes, ensuring there are no lumps.
4. Pour into molds
   Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl with a pouring spout. Divide the mixture evenly among six ramekins, small glasses, or dessert cups.
5. Chill until set
   Allow the panna cottas to cool to room temperature, then cover each container with plastic wrap and refrigerate for at least 4 hours or overnight until completely set.
6. Serve
   To serve, you can either unmold the panna cottas onto serving plates by briefly dipping the molds in hot water and inverting, or serve them directly in their containers. Garnish with toasted coconut flakes and fresh berries if desired, and drizzle with honey or maple syrup.