Instructions: Coconut and chocolate panna cotta

• Soak the gelatine in cold water for about 10 minutes.
• In a saucepan pour the coconut milk, cream, sugar and heat it over low heat without boiling the liquid because it tends to separate.
  
• Turn off the heat. Squeeze well the gelatin and add it into the cream, stirring well.
• Grate the chocolate in a cup. Add 6 tablespoons of hot cream and stir well until the chocolate is completely melted.
  
• Pour a few tablespoons of the chocolate mixture into the molds you have chosen for the panna cotta (6 small or 3 medium) and place in the refrigerator for about 10 minutes.
  
• Remove from the refrigerator, add the rest of the panna cotta. Cover with cling film and refrigerate for at least 5 hours or until it becomes firm.
  
• Just before serving, put the molds (for an instant) into hot water to release the creamy part. Place each dessert on a plate, decorate with dried coconut and serve.