Coconut Panna Cotta with Blueberries

Directions

• In a small saucepan, pour 3/4 cup of coconut milk (half of the total amount) and sprinkle the gelatin evenly over the surface. Whisk gently to ensure the gelatin is evenly distributed in the milk. Let this sit at room temperature for about 5 minutes to allow the gelatin to bloom (soften and absorb the liquid).
• After the gelatin has bloomed, place the saucepan over medium heat. Add the vanilla extract and stir continuously to combine. Continue heating the mixture, whisking constantly, until the gelatin is fully dissolved. The mixture should be hot but not boiling—watch carefully for steam rising from the mixture. Do not allow the mixture to come to a full boil, as this can interfere with the gelatin’s ability to set.
• Once the gelatin has dissolved and the mixture is hot, remove the saucepan from the heat. Whisk in the maple syrup and the remaining 3/4 cup of coconut milk until fully combined.
• Place four ramekins (or small bowls) on a baking sheet for easy handling. Evenly divide the coconut mixture among the ramekins.
• Refrigerate the ramekins for 2 to 3 hours, or until the panna cotta has fully set and is firm to the touch.
• Once set, top the panna cotta with fresh blueberries before serving.
• (Optional) To serve, if you'd like to invert the panna cotta onto plates, immerse the bottom of each refrigerated ramekin halfway into warm water for 2 to 3 minutes. Run a knife gently around the edges of the panna cotta, then carefully invert the ramekin onto a plate. Wiggle the ramekin slightly to help release the panna cotta.
• Additional toppings can be added such as nuts, shredded coconut, syrup, or fruit (fresh or warmed in a saucepan with some honey or maple syrup).