• Prepare Mold with a light mist of cooking spray.

Make Vanilla Layer first.

• Combine coconut milk, sugar, and gelatin in a medium sauce pan. Give a gently stir with a whisk and let sit for 5 minutes to allow the gelatin to "bloom" (soften).
• Heat the mixture over low heat, occasionally stirring until sugar and gelatin are dissolved. (5-10 min) DO NOT bring to a boil.
• Remove mixture from heat and stir in the vanilla.
• Let cool for about 5 minutes and transfer to a pouring container.
• Divide the vanilla liquid evenly amongst the 6 containers filling only halfway.
• Refrigerate for at least 2 hrs until the panna cotta is set.

Make the Cherry Layer.

• Puree pitted cherries in a blender. (2 cups fresh cherries should equal one cup puree)
• Combine coconut milk, sugar, and gelatin in a medium sauce pan. Give a gently stir with a whisk and let sit for 5 minutes to allow the gelatin to "bloom" (soften).
• Heat the mixture over low heat, occasionally stirring until sugar and gelatin are dissolved. (5-10 min) DO NOT bring to a boil.
• Remove mixture from heat and stir in the cherry puree and vanilla.
• Let cool for about 5 minutes and transfer to a pouring container.
• Divide the cherry liquid evenly amongst the 6 containers, pouting on top of the set vanilla layer until the mold is full.
• Refrigerate for at least 2 hrs until the panna cotta is set.
• Remove set Panna Cotta from fridge.
• Gently pull custard from edges of mold and invert onto serving dish!
• (Sit molds in shallow pan of warm not hot water for 10 seconds if they are not easily removed from molds by fingers.)