Pour ½ cup coconut cream into a medium bowl; sprinkle gelatin over. Let sit until gelatin softens, about 15 minutes.
Meanwhile, combine the rest of the cream, Swerve, vanilla, in a large saucepan. Bring to a simmer over medium heat, whisking until Swerve dissolves. Remove from heat; cover and let steep for 10 minutes.
Bring cream mixture back to a simmer. Add gelatin mixture and stir until dissolved. Divide among eight ¾-cup cups.(I used small water glasses)
Chill uncovered until panna cotta is set, at least 6 hours.
Using a small sharp knife, cut around edges of each panna cotta. Place a small serving plate atop each cup and invert, allowing panna cotta to settle onto plate.
Puree'
Husk and wash ground cherries, and put in a food processor.
Blend until smooth.
Spoon puree atop the panna cotta and serve immediately
Recipe by The Nourished Caveman at https://thenourishedcaveman.com/the-secret-to-panna-cotta