To make the first layer: Pour ½ cup of the coconut milk into a medium bowl. Sprinkle the 1 tablespoon of gelatin over the milk and let it soften while you prepare the rest of the ingredients.

Heat the remaining 1½ cups of coconut milk in a saucepan over medium heat for a few minutes, until hot. Alternatively, heat the milk in a microwave-safe container in the microwave for a minute.

Whisk the sweetener into the cool coconut milk–gelatin mixture until well combined. Pour the hot coconut milk into the gelatin mixture while stirring constantly. Add the vanilla and stir to blend.

Pour the custard into four 4-ounce serving cups. Place in the refrigerator to chill for 1 hour, or until the custard is set and is no longer jiggly. (Note: To make the panna cotta layers angled, as shown in the photo, prop up the cups at an angle with a dishtowel.)

To make the second layer: After the first layer has set, sprinkle the 1½ teaspoons of gelatin over the cashew milk.

Heat the espresso in a saucepan over medium heat. Whisk in the cashew milk mixture. Add the ¼ cup sweetener, cocoa powder, and salt and stir until well combined.

Pour the mocha mixture evenly over the vanilla layer in the four cups (making sure that the bottom layer has set up enough first). Place in the refrigerator for 1 hour, or until the custard is set.

This is best served at room temperature but can be served cold. Store extras in

the refrigerator, covered tightly, for up to 4 days.