1/2 cupfresh or frozen, unsweetened passionfruit pulp
1. Heat the coconut cream, until simmering. Remove from the heat and mix in Sugromax Liquid Sweetener and passionfruit pulp.
2. Mix the gelatin with the boiling water and stir until dissolved. Mix into the hot coconut cream mixture, stirring to combine.
3. Rinse 6, 1/3 cup dishes with water. Pour one sixth of the mixture into each wet mould. Cover and refrigerate until set.
4. When ready to serve, press your finger around the edge of the set mixture to release. Gently run a small knife down to the bottom of the dish to release the vacuum. Turn onto a serving plate, shaking to release. Spoon passionfruit pulp over the Panna Cotta. Garnish with toasted thread coconut.