Chocolate coconut panna cotta

Put the coconut milk and coconut palm sugar in a saucepan and bring to the boil while stirring. Cook for 15 minutes on low heat. In the meantime, cut the chocolate fine.

Remove the pan from the heat. Add the chocolate and let it melt off the heat in the coconut mixture.

In the meantime, soak the gelatine in cold water for 5 minutes.

Squeeze the gelatine and add to the cream. Solve yourself with a stir.

Divide the chocolate coconut cream over the timbals and cover with cling film. Put the timbaaltjes in the fridge and let it stiffen for 4 hours.

Take out of the fridge. Carefully cut the panna cotta's from the edge and keep the bottom of the timbals turning for 5 seconds. under the hot tap.

Put the panna cotta on 4 plates and sprinkle with the coconut chips.