Coconut Pannacotta

Methods

• Boil ½ cup water in a non-stick pan, add the gelatin sheets and set aside till the gelatin melts.
• Heat another non-stick pan, add coconut milk, caster sugar and fresh cream, cook stirring continuously till the mixtures starts to thicken.
• Add vanilla seeds and mix well. Add dissolved gelatin and mix well.
• Set aside to cool down to room temperature.
• Pour the mixture in short glasses and refrigerate for an hour.
• Garnish each glass with a kiwi slice and serve chilled.