Vickys Chocolate Pannacotta

• 960 ml full fat coconut milk
• 8 tbsp cocoa powder
• 12 tbsp sugar
• 2 tsp vanilla extract ( or mint or orange extracts are lovely too)
• 8 tsp powdered vegetarian gelatin/agar agar (check the label, the brand I use sets 600ml with 10g powder but they all differ in strength)
• 1 pinch salt

1. Set aside a quarter of the milk and add the gelatin to it and let it bloom
2. In a small pan, gently heat the rest of the coconut milk, cocoa, sugar and salt, whisking until the sugar has dissolved, and let simmer for 5 minutes
3. Remove from the heat and whisk in the bloomed gelatin and vanilla
4. Divide the mixture evenly among 4 plastic glasses or serving bowls sprayed very lightly with cooking oil spray, let cool and refrigerate overnight
5. Unmold by gently squeezing the container sides, then tapping inverted container in center of single serving dishes.
6. If they're troublesome to come out, dip the containers briefly in hot water then try again

coconut milk, cocoa, sugar, vanilla, vegetarian gelatin, salt

Taken from cookpad.com/us/recipes/336745-vickys-chocolate-pannacotta (may not work)