Technically the 3 oz. size I made is a little large for a "shooter" so I served mine with a small dessert spoon. But feel free to adjust the quantities to suit your purpose. If you're serving these to kiddos, blue kool-aid or fruit-flavored blue gelatin would be a nice stand-in for the curaçao.
Wilton gold star edible glitteror other star-shaped sprinkles
Pour 1 oz. of grenadine into six 3 oz. clear glasses. Freeze grenadine solid, and keep glasses stored in freezer until panna cotta portion is ready.
In a small condiment cup, sprinkle the powdered gelatin over the cold water and let stand until absorbed. Set aside.
Combine the coconut milk, half and half and sugar in a saucepan. Heat the mixture until just boiling.
Microwave the gelatin mixture for 7-10 seconds, until melted and liquid. Remove the milk mixture from heat source and whisk in melted gelatin. Add coconut extract. Allow mixture to cool significantly.
Remove glasses of frozen grenadine from freezer and very slowly pour in 2 oz. of cooled coconut panna cotta into each glass. A little red from the grenadine may bleed into the white panna cotta, but as it stands the red should settle back down to the bottom. Refrigerate glasses until panna cotta is set and grenadine layer has completely thawed. Just before serving pour over 1/2 oz. blue curaçao and sprinkle with edible star glitter.
These can be made 1 day ahead, but the stars should be sprinkled on just before serving. They will completely dissolve after about 30 minutes of floating in the blue curaçao.
Keyword blue curacao liqueur, coconut milk, grenadine, half and half