Coconut panna cotta
Italian gelatin dessert with coconut
Cut the vanilla pod open lengthwise and scrape out the marrow with a knife tip.
Put the stick, marrow, whipped cream, coconut milk and sugar in a saucepan and bring to the boil while stirring. Cook over low heat for 20 minutes.
Soak the gelatine sheets for 5 minutes in cold water.
Remove the cream mixture from the heat and allow to cool slightly. Remove the vanilla pod with a slotted spoon.
Squeeze the gelatine sheets and add to the cream. Dissolve the gelatine while stirring and add coconut.
Spread the cream over 4 openings of the muffin mold and cover with cling film. Put the mold in the refrigerator and let it stiffen for at least 4 hours.
Push the panna cotta's out of the muffin mold and sprinkle with the rest of the coconut.