In a medium saucepan, start by mixing the water, coconut milk and, monk fruit sweetener. Using a hand whisk mix all the ingredients until well combined. 

Once combined, slowly add the unflavored powdered gelatin and continue whisking continuously. It’s okay if you see lumps forming or not dissolving. They will disappear once the coconut panna cotta is heated entirely)

Cover your saucepan and keep on medium heat while stirring frequently. This will dissolve any clumps of gelatin and monk fruit sweetener. Once the mixture is of a smooth texture, remove it from the heat and add the vanilla or almond extract and continue whisking until well combined. For about 2-3 minutes. Tip: Simmer, do not boil. That is the secret to a great coconut panna cotta. This whole process should be made on a medium-low fire while gently stirring. Meaning, don’t go walking away while making this sweet treat!

Divide your coconut panna cotta mixture into 6 4 ounce ramekins or any small glass serving container and allow them to cool off completely. Once they have cooled down, cover them with plastic and transfer them to the refrigerator to chill for about 4 to 6 hours to firm up.  Finally, you can serve this coconut panna cotta right out of the ramekins garnished with fresh fruit, dark chocolate syrup or you can unmold it on a serving plate and adorn it as well with your favorite toppings. If you choose to unmold this panna cotta, be sure to use silicone molds to ensure proper transfer. You can’t go wrong with this. For any leftovers, wrap them in plastic wrap to prevent spills or any food odors sticking to them. Bon Appetit!