3 1/2 tsp. unflavored gelatin
1/3 cup whole cup
3/4 cup sugar
1 (14 1/2-15 oz.) can unsweetened coconut milk, well stirred
1 cup well-stirred canned cream of coconut
1 cup heavy cream
3 tablespoons light rum
In a small bowl add the whole milk and sprinkle the gelatin over the top to soften; set aside. In a dry heavy saucepan cook sugar over medium heat, stirring slowly with a fork, until melted and golden. Cook caramel without stirring until deep golden. Evenly coat the bottoms of 8 3/4 cup molds with the caramel.
In a large saucepan bring the coconut milk and cream of coconut just to boil, stirring. Remove from heat and add the softened gelatin mixture, stirring until dissolved. Stir in heavy cream and rum. Cool mixture for 30 minutes. Stir panna cotta well and pour evenly into the molds. Cool completely and then refrigerate until firm.
To unmold, dip the bottoms of the molds into hot water. Run a thin knife around the edges and invert onto serving dishes.