1-13.5 oz can of unsweetened coconut milk
1/4 c sugar
1/2 vanilla bean, inside scraped
1/2 tsp vanilla extract
2 T cold water
1 3/4 tsp powdered gelatin
Pour coconut milk, sugar, vanilla bean and extract into a small pan. I used a whisk to stir it all together. In a small cup, pour 2 T cold water, add the gelatin, and stir. This can sit until the milk mixture is done. Bring the milk mixture to a boil over medium heat. Remove from heat and pour about 1/3 cup of the hot mixture to the gelatin and water. This will melt the gelatin. Add this back to the hot milk mixture and stir gently. I measured 2/3 cup of liquid and poured into 4 ramekins. Cover and place in refrigerator for at least 4 hours. You can use any topping, such as caramel sauce, berries, or no topping at all. I made a peach topping.
Peach Syrup Ingredients:
2 sliced peaches, I thawed my frozen peaches because I wanted a soft texture
1/4 c sugar
1/4 c water
Heat syrup ingredients over a low-medium heat until boiling. Reduce heat and simmer for 5 minutes. Remove the peaches from the syrup, I used a small strainer to keep them separate. Use the peaches later to garnish your panna cotta prior to serving. Let syrup cool for an hour or two in the refrigerator.
Remove ramekins from the refrigerator about an hour before serving, I prefer to serve the panna cotta at room temperature.
You can serve it in a ramekin or invert it on a plate for a pretty presentation. If you want to serve it on a place, pour some hot water in a larger bowl and place your ramekin in the water for a couple of minutes. You want your panna cotta to loosen from the ramekin. Remove the ramekin from the bowl of water, place a plate over the top and tip it right side up. My panna cotta came out of the ramekin perfectly. Spoon some of the syrup over the top and place a couple of peach slices on top. I sprinkled a small amount of cinnamon and sugar over the peach slices. This is a wonderful light dessert!
Love and peace,
~ Simply Tammi