Bloom gelatin sheets in ice cold water
8 sheets gelatin
Lightly spray 4-oz ramekins/molds with cooking oil.
Combine heavy cream, milk, sugar, coconut milk, and salt in a non-reactive saucepan.
20 oz heavy cream, 20 oz whole milk, 12 oz sugar, 1 can coconut milk, ¼ tsp salt
Cook over medium heat, constantly stirring, until sugar dissolves completely. Make sure the mixture does not boil and stays lightly simmering (tiny bubbles formed on the edge of the saucepan). About 5-8 minutes.
Then turn off the heat.
Squeeze any excess water from gelatin sheets, then add them to the coconut milk mixture.
Lightly stir to dissolve gelatin sheets.
Strain mixture using a fine sieve mesh the divide mixture evenly among each ramekin.
Refrigerate coconut panna cotta until set, approximately 6-8 hours.
When panna cottas are completely set and you're ready to serve. Dip the ramekin in very hot water then invert it and use the tip of your finger carefully jiggle the panna cotta to remove out of the mold.
Set them on the plate, then serve with your favorite side of toppings.
mint leaves, candied nuts, fresh fruit, homemade or store bought jam/marmalade