¼cupeach toasted coconut flakes and mashed macadamia nuts
Instructions
Add the heavy cream to a medium size pot and sprinkle the gelatin over top and let it sit for 1 minute until it blooms.
Stir the mixture and then whisk in the coconut milk, sugar and vanilla bean seeds, and scald over medium-low heat, about 5 minutes.
Transfer the mixture to a blender with 2 bananas and puree until smooth.
Strain the mixture and then evenly pour it into single serving bowls or dishes. Let stand in the refrigerator for 2 to 4 hours or until it is set and firm.
Next, add the berries to a bowl and gently mix them with the simple syrup and vanilla. Keep cool until ready to serve.
To Plate: add some whipped cream to the top of the panna cotta and top off with some fresh simple syrup and vanilla soaked berries, toasted coconut and macadamia nuts. Serve!