Instructions

• In a small bowl, combine the ½ cup of canned coconut milk with the 2 teaspoons of gelatin. Stir gently to combine and let it sit for about 5 minutes.
• In a small saucepan over low heat, combine the chopped dark chocolate and 1 cup of canned coconut milk. Stir frequently until the chocolate is completely melted and the mixture is smooth. Remove from heat.
• Add the bloomed gelatin mixture to the warm chocolate and coconut milk mixture. Stir well until the gelatin is fully dissolved.
• Stir in the espresso powder and vanilla extract, ensuring that everything is well incorporated.
• Carefully pour the mixture into your prepared ramekins or dessert cups, filling them about three-quarters full.
• Cover the ramekins with plastic wrap and refrigerate for at least 4 hours or until the panna cotta is fully set.
• Once set, gently run a knife around the edge of the panna cotta to loosen it. Invert onto a plate if desired, or serve directly in the ramekin.