Did we come up with this recipe purely because of the name? Yes. But then we fell in love with it more than we ever anticipated. For extra flavor, we used coconut milk instead of dairy milk in the custard. And to help you use up the whole can, we went ahead and created a coconut whipped cream to dollop on top of the panna cotta. Edible flowers complete the look, while cookie crumbs act as “dirt” and a fresh mint leaf garnish stands in for flower petals. Prepare to fall as in love as we are. If you don’t have terra cotta pots, use 4-oz cups or ramekins.