¼ cup boiling water
3 tsp powdered gelatine
1 vanilla bean, split lengthways
2 cups coconut milk
½ cup caster sugar
1 cup Greek yoghurt
1 pomegranate, seeds removed (see variation below)
- Put boiling water in a heatproof jug and sprinkle gelatine over water. Stir until most of the gelatine has dissolved. Microwave on high for 10-15 seconds. Stir until gelatine has completely dissolved.
- Using the tip of a knife, scrape seeds from vanilla bean. Put coconut milk, sugar and vanilla seeds in a saucepan and whisk over a medium heat until sugar has completely dissolved. Remove from the heat and stir in gelatine mixture. Allow to stand for 20 minutes to cool slightly.
- Add yoghurt to the mixture and whisk until smooth. Ladle into 6 x 160ml capacity glass dishes. Refrigerate overnight until set. Serve panna cottas topped with pomegranate seeds (see tip, below).