You can either serve is a glass or set in a buttered ramekin. When the custard is set, run a sharp knife along the top edge and hold the bottom of the ramekin in a bowl of warm water for a couple of seconds. Invert onto a plate, and with a couple of gentle shakes it should unmold easily.
Panna Cotta
2 cups heavy cream
1½ cups lite coconut milk
½ cup plus 2 tbsp. granulated sugar
¼ tsp. salt
1 envelope plain gelatin (¼ oz.)
½ tsp. vanilla extract
¼ tsp. coconut extract (opt.)
Berry/Red Wine Reduction
⅔ cup red wine
6 tbsp. granulated sugar
2 tbsp. black raspberry jelly
½ cup fresh blueberries -or-
½ cup canned blueberries, rinsed and drained
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Panna Cotta
Place 1/4 cup of heavy cream in a small bowl. Sprinkle gelatin over cream and let set for 5 minutes. After 5 minutes, whisk gently. Mixture will be VERY LUMPY. Set aside.
In a saucepan, combine the remaining heavy cream, sugar, and the salt in a saucepan and bring to a simmer over medium heat. Stir in vanilla extract (and coconut extract if using). Remove the pan from the heat. Whisk in the 1/4 cup cream and gelatin mixture, then the coconut milk. Strain the panna cotta mixture through a fine sieve then pour it into eight 4-ounce ramekins or fancy glasses and chill 2 hours or overnight.
Berry/Red Wine Reduction
Bring 2/3 cup wine and 6 tbsp. sugar to a boil in a saucepan. Cook until reduced by half. Add black raspberry jelly and stir until melted and incorporated. Add blueberries and cook until fruit is soft but still holds shape. Use as garnish on finished panna cotta custards.
Note: The coconut flavor is very slight without the coconut extract.
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