1. Sprinkle gelatin over 45 ml (3 tablespoons) cold water in a small bowl and let sit 5 minutes to bloom

2. Combine coconut milk heavy cream sugar and orange zest in a medium saucepan

3. Heat over medium until steaming but not boiling stirring occasionally

4. Remove from heat and stir bloomed gelatin until fully dissolved

5. Mix in almond extract

6. Strain mixture through a fine-mesh sieve into a pouring jug

7. Pour into 4 to 6 serving glasses

8. Refrigerate at least 4 hours or until firmly set

9. Toast coconut flakes in a dry skillet over medium heat until golden stirring constantly

10. Sprinkle panna cottas with toasted coconut flakes and extra orange zest before serving