- Add the water to a small bowl and sprinkle the gelatin on top. Allow to bloom for 5 mins.
- Heat the coconut milk, honey, and vanilla if using, in a small pot on medium heat. Whisk together and bring to a low simmer. Take pot off the burner and whisk in the gelatin until it is fully dissolved.
- Pour the panna cotta mixture into the ramekins (I like to pour it into a measuring cup first to make it easy for pouring) and refrigerate until set (at least 4 hours).
This is a great dairy-free option for the lactose intolerant, and was incredibly easy to make. It set beautifully, and everyone in the family called for more afterward! You could make this sweeter by adding more honey, or making some macerated berries to garnish on top.
Part of the reason I started baking was because I like my goodies to be less obviously sweet - I want to taste the flavor, not just the sugar. So most of these recipes will have the sugar dialed down.