Coconut Panna Cotta

Combine coconut milk, whole milk, granulated sugar, and heavy cream in a bowl

Soak gelatin in cold water for 5 minutes

Then, melt it over low heat, stirring constantly

Add the gelatin mixture to the cream mixture and stir until fully incorporated

Pour the mixture into an ungreased 18 cm ring mold and refrigerate until firm

Prepare the caramel sauce: combine granulated sugar and hot water in a pan and cook over medium heat, stirring constantly, until dissolved and caramelized

Add the remaining water to the pan in small increments, allowing it to drizzle out the sides of the pan

Continue cooking until the sauce reaches a syrupy consistency

Let the sauce cool, then pour it over the set panna cotta

Serve chilled

Per serving: 307 calories.