Method:

1. Soak the galtine leaces in water for 5 minutes.
2. Heat coconut milk, cream, vanilla and sugar in a saucepan until it just comes to a boil. Remove from the heat and cool it slightly. Squeeze excess water out of gelatine and gently whisk into the coconut mixture until it dissolve.
3. Strain the mixture into a large jug through a fine sieve. Pour into approximately 125ml dariole moulds. Place into a shallow tray and then into the fridge to set overnight, covered with cling film.
4. Unmould the panna cotta and serve.