Keto Coconut Cream Panna Cotta

I've made this as non-keto and so I decided to just tweak it into a keto version. See the video for a perfectly jiggly panna cotta. 

Coconut Cream Panna Cotta 

1 cup coconut milk
1 tablespoon unflavored powdered gelatin

1 cup  whipping cream

1 can coconut cream
1/3 cup Lakanto monk fruit
pinch of salt

1. Pour the coconut milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk (make sure the bowl/pot is cold by placing the bowl/pot in the refrigerator for a few minutes before you start making the Panna Cotta). Let stand for 5 minutes to soften the gelatin.
2. Pour the milk into the saucepan/pot and place over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes. (I whisk it a few times at this stage).
3. Next, add the creams, Lakanto, and pinch of salt. Making sure the mixture doesn't boil, continue to heat and stir occasionally until the Lakanto has dissolved, 5-7 minutes.
4. Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.
5. Refrigerate at least 6 hours or overnight. Serve from ramekins or turn out on plates, To turn out, run a knife around the edge of the panna cotta. Place a hot rag around the ramekin for a few seconds and then flip the ramekin onto a plate to release the panna cotta. Add garnishes and serve.