1 cup thick coconut milk; 1 cup cream; 1/4 cup caster sugar or to taste; 2 tbsp gelatine ; 1/4 cup hot water; few black cherries or any fruit of your choice; few drops pink food colouring.
Sprinkle the getatine on the hot water and keep aside to dissolve. Heat the coconut milk on a medium flame until bubbles begin to form at the sides. Remove from the stove. Gently fold in the cream and sugar and stir until the sugar is dissolved. Once the getatine has dissolved completely stir it into the coconut milk and cream mixture. Divide the mixture into two. Pour one half into a glass bowl and pop it into the freezer for 15 minutes or until partially set. Add the pink food colouring to the second half. Next pour the pink mixture onto the partially set Pannacotta and using a wooden toothpick give it a swirl or two to create a marbled appearance. Transfer to the refrigerator and when partially set, decorate with cherries or fruits of your choice. Creamy, rich and absolutely wonderful.