Strawberry base

Cup of Yum
1. In a saucepan, add water and strawberries, and put it on low heat. Stir it occasionally until the strawberries soften, then crush them with a fork or a potato masher.
2. Simmer the strawberries until the excess moisture evaporates, around 10 minutes for frozen, half this time for fresh strawberries. Remove from heat. Taste it and add sweetener if needed.
3. Sprinkle the gelatin evenly over the strawberry sauce and quickly mix it well with a fork. Put the mixture in your chosen serving glasses and take them to the fridge to set for around 1 hour.

Coconut panna cotta

1. Put the water in a bowl and add the gelatin on top. Give it a quick stir with a fork, and let it rest 5 minutes to hydrate.
2. Mix the coconut milk with the vanilla extract (optional) and add drops of sweetener as needed. Heat it up until hot but don't boil.
3. Add the hot coconut mixture to the bloomed gelatin. Mix it until completely dissolved. Check on the back of the spoon for any undissolved granules. Keep stirring until they are gone.
4. When the coconut mixture gets to room temperature, add it on top of the settled strawberry base. Pour slowly while moving the glass around to not create any holes.
5. Leave it on the fridge for about 2 hours to eat it straight from the glass, or a minimum of 6 hours or overnight if you intend to unmold and it serve it upside down.