Chocolate Pannacotta topped with Coconut milk jelly

Soak gelatine in coconut milk. Keep it aside.

In a heavy bottom saucepan, boil cream and sugar. Reduce the flame.Add the chocolate pieces. Gently stir. Add coconut milk and gelatine. Keep stirring. Turn off the heat. Add rum.

Transfer this into the desired container.

Refrigerate it . Let it set.

Now, let us prepare the jelly.

Soak gelatine in coconut milk. Boil milk and sugar on low flame. Add the gelatine mixture. Boil for a minute on low flame. Turn off the heat. Let it cool.

Pour this jelly mixture over the chilled Pannacotta. Refrigerate it. Let it set.