i am contemplating attempting a coconut flavoured pannacotta, but i'd like to work out a few kinks in the recipe before i roll up my sleeves. can i use tinned coconut milk instead of infusing the cream with shredded coconut? if so, should i also increase the amount of gelatin? also, does anyone have any tips/tricks for unmoulding pannacotta from silicone flexi-moulds? the last time we tried, we had to stick them in the freezer so they were slightly over-set before peeling the moulds away, which worked beautifully but we didn't end up with that gorgeous mirror-shine finish.