Coconut Panna Cotta (the splash or rum takes this one over the top!)

Coconut Panna Cotta

(coconut pudding)

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1 TBS. powdered gelatin

1/4 cup water

1 15oz. can coconut cream (sweetened)

1 13.5oz. can unsweetened coconut milk

2 cups whipping cream

1/4 cup powdered sugar
dark rum, for topping

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Sprinkle gelatin over water in small bowl and set aside

In medium sauce pan heat coconut cream and coconut milk

just until it begins to bubble. Whisk in gelatin.

Place small bowl in larger bowl filled with ice & water.

Stirring every few minutes. Until starts to thicken.

Remove small bowl. Drain large bowl and dry.

Add coconut mixture to large bowl. Add cream and sugar

Mix until well combined..

Divide into 6-8 martini glasses.

Chill 6 hours or overnight.

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Top with tropical fruits:

I used:

1/2 a pineapple, cut into 1/2" pieces

3 kiwi's, cut into 1/2" pieces

1 mango, peeled and cut into 1/2" pieces

1 cup strawberry's, cut in 1/2 (adds great color)

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Top each martini glass with 1/2 cup of fruit mixture.

Add 1 TBS. dark rum to each glass just before serving.

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