Coconut Panna Cotta

How have I lived so long without ever having tasted this silken delight? Simple to make and so many possible variations. The coconut flavor is very subtle so even coconut haters will like it. Adapted from a recipe I saw on the Food Network.
Ingredients

    * 2 pkgs.Knox gelatin
    * 1 (15-ounce) can coconut cream (recommended: Coco Loco)
    * 1 (13.5-ounce) can coconut milk
    * 2 cups chilled heavy cream
    * 1/4 cup confectioners' sugar
    * Assorted tropical fruits, such as: kiwi, mango, and strawberries, peeled and cut into 1/2-inch dice, for garnish (about 1 1/2 cups total)

Directions

Sprinkle the gelatin evenly over 3 tablespoons of cool water in a small bowl. Set aside to soften.

In a medium saucepan, heat the coconut cream and coconut milk over medium heat until the sides begin to bubble. Lower the heat and whisk in the softened gelatin, stirring to make sure it is completely dissolved.

Fill a large bowl with cold water.Set into the bowl of water to cool, stirring every few minutes with a rubber spatula until the mixture starts to thicken. If the mixture starts to set, remove it immediately.

Remove the bowl of coconut mixture from the bowl of water. Empty out the water and wipe the bowl dry. In the dry bowl, stir the cream and confectioners' sugar together until the sugar is dissolved. Stir into the coconut mixture. Divide the coconut mixture evenly among 6 (7 to 8-ounce) custard cups or ramekins. Chill until firm, at least 4 hours.

To serve, run a knife around the inside edge of the molds and invert each panna cotta onto a serving plate. Spoon some of the diced fruit over each, allowing the fruit to spill onto the plate.