In a blender combine boiling–hot water and coconut. Blend well, about 30 seconds and set aside for about 5 minutes (please be careful with hot liquids when using a blender).
Pour the mixture through a fine mesh sieve into a large glass measuring cup, pressing on solids until you have about 1 cup coconut milk.
Add cream and milk to coconut milk (you’ll need a total of 3 cups).
Lightly oil ramekins. In a small saucepan combine gelatin and water, let soften 1 minute. Heat over low heat, stirring, until gelatin is completely dissolved. Combine cream mixture with sugar and a pinch of salt and heat over low heat, stirring, to make sure the sugar is dissolved.
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Divide among ramekins and chill until set, at least 4 hours or overnight.
When you are ready to serve remove them from the ramekins by dipping them into a bowl of hot water for just a minute or less. With a sharp knife loosen the edges and turn each panna cotta out onto a serving plate.
Serve with your favorite chocolate sauce, fruit or fruit sauce.
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