Panna cotta should be perfectly creamy and firm, so you must adjust the ratio of coconut cream and gelatin.
Make sure to dissolve gelatin properly to avoid clumps that can ruin the texture.
Heat the coconut milk and cream mixture gently on medium-low heat while stirring continuously and avoid boiling.
Straining helps eliminate any lumps created while heating and combining the ingredients.
Set the panna cotta for at least 4-6 hours to firm it up and cover the mold to prevent the formation of skin on top.