- 12 2.5” x 2.25” terra cotta pots and saucers
- 2½ teaspoons unflavored gelatin (from one ¼-ounce packet)
- 1 vanilla bean (or 2 teaspoons vanilla extract)
- 1 13.5 oz. can full-fat coconut milk, divided
- ⅔ cup plus 2 tablespoons sugar, divided
- kosher salt
- 3 cups plain whole-milk Greek yogurt
- 1½ cups crushed shortbread cookies, divided
- 6 ounces raspberries or blackberries
- 1 cup heavy cream
- Edible flowers and mint leaves, for garnish
- Sprinkle the gelatin evenly over ¼ cup water in a small bowl or liquid measuring cup and let sit until softened, 8-10 minutes.
- Split the vanilla bean in half lengthwise using a sharp paring knife. Run the dull side of the knife down the length of each half, scraping up the seeds. In a large saucepan, combine the seeds with 1 cup of the coconut milk and ⅔ cup sugar and heat over medium, stirring, until warm and sugar dissolves, about 2 minutes. Whisk in the softened gelatin mixture until completely dissolved. Remove from heat. Whisk in the yogurt and a pinch of salt until smooth and evenly combined.
- Place 1 tablespoon cookie crumbs in the bottom of each pot. Divide the custard among the pots, leaving ¼” at the top. Chill until set, at least 2 hours.
- Meanwhile, puree the berries in a food processor until smooth. Strain through a fine mesh strainer, pressing with the back of a spoon. Discard the seeds.
- Beat the remaining ⅔ cup coconut milk and 2 tablespoons sugar with the heavy cream until soft peaks form.
- When the panna cotta is set, spoon two teaspoons berry puree on top of each one, tilting so it covers the custard. Dollop each with coconut cream and garnish with an edible flower and mint leaf. Divide remaining cookie crumbs among saucers.