Warm the milk, sprinkle gelatin over, and let bloom for 5–10 minutes.
Heat gently until gelatin dissolves.
Add sugar and vanilla, stirring until fully dissolved.
Remove from heat, stir in Hello Pure coconut cream and a pinch of salt.
Strain, cool slightly, and pour into eight 125 ml dariole moulds. Chill overnight to set.
At service, top each panna cotta with about ½ tbsp palm treacle and a sprinkle of coconut praline.
