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Ingredients

1 cup coconut milk, divided 1 (.25 ounce) package unflavored gelatin 1 cup heavy cream 4 tablespoons white sugar 1 teaspoon vanilla extract 2 tablespoons coconut flour 1 tablespoon shredded coconut, or as needed

Nutrition Info

267.2 calories carbohydrate: 12.7 g cholesterol: 54.3 mg fat: 23.6 g fiber: 1.7 g protein: 3 g saturatedFat: 17 g servingSize: - sodium: 22.7 mg sugar: 8.5 g transFat: : - unsaturatedFat: : -

Pour ¼ cup coconut milk into a bowl. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute.
Combine remaining coconut milk, cream, sugar, and vanilla extract in a small saucepan over low heat. Cook and whisk constantly without simmering for 3 minutes. Add coconut flour. Continue cooking over low heat while stirring until smooth and lump free, 7 minutes longer.
Add gelatin mixture to the cream mixture and whisk vigorously to dissolve gelatin. Remove from heat and pass mixture through a fine sieve.
Wet an aluminum panna cotta mold with water and pour in cream mixture, wetting the mold first makes it easier to unmold later. Refrigerate at least 4 hours.
Flip panna cotta onto a serving plate, carefully unmold, and sprinkle the top with some coconut.

6 servings

An elegant panna cotta, easy and tasty, ideal to prepare for an al fresco dinner. For a vegan version, replace the cream with coconut or soy cream.