Passionfruit and Coconut Panna Cotta

Ingredients

375ml Carnation light and creamy coconut flavored evaporated milk
2 tbs sugar
2 1/2 tbs or 10g of gelatine
125ml hot water
1 Passionfruit, pulp
Desiccated coconut to serve

Combine carnation milk and sugar in a pan. Stir over a low heat until sugar dissolved.
Dissolve the gelatine in hot water, stir into the milk mixture, mix well.
Stir in the Passionfruit pulp into the milk mixture.
Pour Panna cotta mixture into 4 individual ramekins. Sprinkle with desiccated coconut then refrigerate for 4 hours till set.