Coconut Panna Cotta With Grapefruit Gelee

• Coconut Panna Cotta
• 1 14 oz can coconut milk (full fat)
• 2 tablespoons sweetener (raw organic honey, Stevia equivalent, or sugar)
• 1/2 vanilla bean, split (or 1 tsp vanilla essence)
• 2 tablespoons water
• 1 gelatin pack minus 3/4 tsp
• Grapefruit Gelee
• 1/2 cup fresh grapefruit juice, divided
• 3/4 teaspoon gelatin powder
• 1 tablespoon sweetener (raw organic honey, Stevia equivalent, or sugar)
• 1 grapefruit, segmented

1. PANNA COTTA: Divide powdered gelatin; 3/4 teaspoon to be used in the grapefruit gelee. Place the rest in a small bowl with 2 tablespoons of water and allow to bloom for 5-10 minutes.
2. Put coconut milk, sugar, vanilla essence in small saucepan and bring to just a simmer. Remove from the heat and add bloomed gelatin; whisk together until completely dissolved.
3. Divide panna cotta mixture into 6 small dishes or 4 ramekins. Refrigerate for at least 4 hours or overnight until firm and set.
4. GRAPEFRUIT GELEE: Place 2 tablespoons of grapefruit juice and 3/4 teaspoon powdered gelatin in a small bowl to bloom for 5-10 minutes.
5. Place remaining grapefruit juice and sweetener in a small saucepan and bring to a boil. Add bloomed gelatin and whisk until completely dissolved. Remove from heat.
6. Place 1-2 segments of grapefruits on top of panna cotta. Evenly distribute grapefruit gelee between each.
7. Refrigerate for 1-2 hours until completely set. Serve cold.

coconut panna, coconut milk, honey, vanilla bean, water, pack, gelee, fresh grapefruit juice, gelatin powder, honey

Taken from food52.com/recipes/32742-coconut-panna-cotta-with-grapefruit-gelee (may not work)