Italian delight - Coconut panna cotta with berry compote

Ingredients:

Serves 6
2 x 400g cans of coconut milk
400ml full-fat milk
100g caster sugar
1 vanilla pod
2 x 12g sachets of powdered gelatine
A handful of coconut chips, toasted

For berry compote:
Knob of butter
Tbsp of caster sugar
Tsp vanilla extract
200g punnet raspberries
200g punnet blueberries
Method:

Pour the coconut milk and milk into a saucepan, then add the sugar. Split the vanilla pod in half and scrape out the seeds, then add to the pan with the empty pod. Bring to the boil, then remove from the heat and leave to infuse for 5mins.

Spoon 200ml of the hot mixture into a small bowl. Shake over the gelatine and whisk into the mixture until dissolved. If you have difficulty dissolving the gelatine, return the mixture to a gentle heat for 1-2mins. Stir into the rest of the coconut mixture, discarding the vanilla pod. Pour into 6 x 200ml metal dariole moulds and place in the fridge for at least 2hrs until firm with a slight wobble. Can be made up to 2 days ahead. To release from moulds dip quickly into hot water, bathe so edges just melt to slide out of mould.

For Compote:

Melt the butter over a low heat. Stir in the sugar and vanilla extract, then cook until the sugar melts. Toss in the raspberries and blueberries. Give them a good shake, then cook for 2-3mins until the fruit starts to soften.

Refrigerate and is ready to serve when cold.