Very lightly grease two ramekins with flavorless oil. Wipe out any excess oil.
Pour the the entire quantity of coconut milk in a small saucepan. Sprinkle the gelatin evenly over the surface of the milk. Let soften for a few minutes until the surface is wrinkly.
Warm the saucepan over low-medium heat, whisking the coconut milk frequently. The milk should be quite warm. If it is heated too much, the gelatin will be ruined and the panna cotta will not set. So watch closely. Dip a spoon in the milk and check the back for any grains of gelatin.
Add the sugar and cardamom, continue to warm and whisk till sugar is dissolved. Again, don’t heat the concoction too much.
Remove saucepan from heat, whisk in the cream and a tiny pinch of salt.
Pour into the moulds, cover with cling wrap and refrigerate for 6-8 hours or preferably overnight.
To unmould, dip the ramekins upto its rim in a bowl of hot water, run a think knife around the sides of the ramekin to loosen the panna cotta. Invert over a serving plate and tap the bottom lightly. If it does not fall out easily, dip it back in the hot water for a few seconds. Repeat till it falls out onto the plate.
For the Cake Crunch
I used some leftover turmeric cake. You can use whatever cake you can find in your freezer. Obviously NOT cakes with frosting.
Heat oven to 200F. Crumble frozen cake onto a parchment lined baking sheet. Spread it evenly. Bake for 1 hour. Let cool completely. Crumble into smaller pieces if needed to serve with the panna cotta.
The cake crunch can be stored in an airtight container for upto 2 weeks.
NOTE - The panna cotta should be eaten within two days as the gelatin gets stronger and will make it rubbery. The recipe is adapted from Basic Panna Cotta recipe from The Kitchn