1 teaspoon coconut oil
1 (1/4 oz) envelope unflavored powdered gelatin
1 (13 oz) can full fat coconut milk, divided
1 (15 oz) can coconut cream
1/4 c. maple syrup
1 t. vanilla
1/4 t. fine salt
2 bags of Chai green or Chai black tea
Place 6 (4 oz) ramekins on a rimmed baking sheet and make sure that you have room for them in the refrigerator. Coat the ramekins with coconut oil.
Place gelatin in a small bowl and add 1/2 c. of the coconut milk, and whisk until smooth. Set aside to bloom for 5 minutes. Meanwhile, prepare the remaining ingredients.
Place the remaining coconut milk, coconut cream, tea bags and maple syrup in a small saucepan over medium heat until simmering. Remove from the heat and stir in the vanilla and salt. Remove tea bags.
Add the bloomed gelatin and whisk until the gelatin is fully dissolved. Pour into prepared ramekins. Refrigerate until set, 3-4 hours or overnight.
To serve, remove panna cottas from refrigerator and invert molds onto serving plates. A few minutes at room temperature should release the panna cotta from the molds. If not, dunk the molds briefly in warm water before inverting or serve straight from the mold.
Top with toasted coconut.
*You can substitute coconut cream for another 13 oz can of full fat coconut milk.
*Store left over panna cotta in the refrigerator up to 4 days.