I am allergic to dairy but LOVE panna cotta. The answer? A gorgeous panna cotta made with coconut cream. This is such an easy pud to make, and really pretty served in individual glasses. The texture is fabulously light and creamy.
Some people lightly oil the moulds before adding the panna cotta mixture to ensure that the panna cotta slips out easily after it is set. I didn't find this necessary, especially after dipping the mould in hot water, but you can try it if desired.
I was making this as a christmas day dessert for 8 people so i doubled up all ingredients. The sugar must be a typo cos 12 tablespoons(tbs) is a LOT of sugar!! I only used 6 teaspoons(tsp)in the doubled recipe and it was plenty sweet enough. Also although i doubled up on the gelatin and they had 2 days to set in the fridge, when i turned them out they all collapsed on the plate. Not a happy bunny on christmas day!!! - 26 Dec 2012