Coconut Panna Cotta

1 13.5 oz can coconut milk
1 1/2 cup half and half
1/2 vanilla bean, split
6 green cardamom pods, cracked open
1 packet gelatin (~2 tsp)

The great thing about panna cotta is that it's super easy, yet so many people are so impressed by it - it's really just creamy jello.  I currently work in an Italian style kitchen, so we make these all the time.  It's so foolproof I'm usually doing two or three other things while making one.  The only trick to the consistency is the correct amount of gelatin.The consistency should be custard-like.  Soft and creamy, yet firm. 

Because this is such a simple, basic dessert, you can have a lot of fun experimenting with it.  Here, I replaced some of the cream with coconut milk (which is equally fatty).  I felt cardamom and vanilla would both highlight the coconut nicely.  The flavor was reminiscent of Indian rice pudding..

This is so easy you'll wonder why I'm bothering.  Place coconut milk and 1 cup of half and half in a small pot.  Scrape seeds from the vanilla bean and add.  Add the vanilla bean hull and cardamom seeds, and bring to a gentle simmer.  Let it cook for about 10 minutes over very low heat.  While waiting, hydrate the gelatin in the remaining 1/2 cup of half and half.  When the mixture is cooked, strain it through a cheesecloth-lined strainer.  While it's still hot, slowly whisk in the gelatin mixture.  Pour into martini glasses and chill for at least 4 hours.  Wipe the rims of the glasses before serving for a nice presentation.  I was thinking that a few brandy-soaked golden raisins might be a nice garnish for this as well.