Coconut Pannacotta

For the coconut pannacotta, soak the gelatin according to package instructions. Bring coconut milk, whipping cream, sugar, vanilla sugar and lime zest to a boil in a saucepan.

Remove saucepan from heat, remove lime zest. Squeeze gelatin, dissolve in water and stir in lime juice. Stir in the coconut mixture and let cool (but should still be liquid).

In the meantime, cut the Leibniz Choco Edelherb cookies in half lengthwise with a serrated knife and divide 3 to 4 cookie halves into small glass bowls, placing the chocolate side against the rim of the glass.

Pour some of the coconut mixture into the glass bowls, refrigerate and let set. Then spread the remaining coconut mixture on top and refrigerate for about 1 hour.

Put some fruit salad on the coconut pannacotta, serve. Serve with the remaining fruit salad.

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