Passion Fruit And Coconut Panna Cotta

1. 1

   In a small bowl, add half of the gelatin packet to 1/6 cup of milk and set aside. Combine 1 1/4 c. half/half with 1/6 c. of sugar and coconut in a small saucepan and bring to a boil. Pour the gelatin/milk mixture into the saucepan and whisk until dissolved. Cook for 1 minute, remove from heat, add 3/4 tsp. vanilla extract, and stir. Let sit for a minute before dividing the mixture equally between 6 ramekin dishes, martini glasses, or whatever kind of glass that would be convenient. Cover with plastic wrap and let cool in the refrigerator for one hour.

2. 2

   In the small bowl, add the remaining gelatin to 1/6 cup of milk and set aside. Combine 1 1/4 c. half/half with 1/6 c. of sugar and passion fruit preserves in a small saucepan and bring to a boil. Pour the gelatin/milk mixture into the saucepan and whisk until dissolved. Cook for 1 minute, remove from heat, add 1/2 tsp. vanilla extract, and stir. Let cool for a minute. Pour this mixture over the coconut layer in each of the panna cottas. Cover again with plastic wrap and let harden in the fridge for several hours before serving.

* Per serving · 4 servings · Values may vary.

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