CUP DESSICATED COCONUT (OPTIONAL), TOASTED

HEAT THE COCONUT MILK AND SUGAR IN A SAUCEPAN, BRING TO A BOIL THEN ADD CREAM OF CORN AND HEAVY CREAM, COOK UNTIL THE MIXTURE IS HEATED THROUGH, REMOVE FROM HEAT AND STIR IN THE VANILLA EXTRACT.

LIGHTLY OIL EIGHT CUSTARD CUPS OR ANY CERAMIC / GLASS CONTAINER WITH A COCONUT OIL OR ANY NEUTRAL-TASTING OIL.

SPRINKLE THE GELATIN OVER THE COLD WATER IN A MEDIUM-SIZED BOWL AND LET STAND 5 TO 10 MINUTES.

POUR THE VERY WARM PANNA COTTA MIXTURE OVER THE GELATIN AND STIR UNTIL THE GELATIN IS COMPLETELY DISSOLVED.

DIVIDE THE MAJA MAIS PANNA COTTA MIXTURE INTO THE PREPARED CUPS OR CONTAINER, THEN CHILL THEM UNTIL FIRM, WHICH WILL TAKE AT LEAST TWO HOURS BUT I LET THEM STAND AT LEAST FOUR HOURS. (JUDY TOLD ME AMERICAN REFRIGERATORS ARE COLDER THAN EUROPEAN ONES. )

IF YOU’RE PRESSED FOR TIME, POUR THE PANNA COTTA MIXTURE INTO WINE GOBLETS SO YOU CAN SERVE THEM IN THE GLASSES, WITHOUT UNMOLDING.

RUN A SHARP KNIFE AROUND THE EDGE OF EACH PANNA COTTA AND UNMOLD EACH ONTO A SERVING PLATE, AND GARNISH AS DESIRED.

FOR THE TOPPING: TOAST 1 CUP OF DESSICATED COCONUT IN A PAN UNTIL GOLDEN BROWN, SPRINKLE ON TOP OF THE MAJA MAIS PANNA COTTA.

TO MAKE PANNA COTTA WITH SHEET GELATIN: SOFTEN 25G (APPROXIMATELY SIX SHEETS) IN A LITER OF COLD WATER FOR 5 TO 10 MINUTES. WRING THE SHEETS OUT AND STIR THEM INTO THE WARM PANNA COTTA MIXTURE IN STEP # 4, UNTIL DISSOLVED.