Silky coconut milk and coconut cream come together with honey, lemon zest, and fresh lemon juice to create a panna cotta that's luxuriously smooth and just bright enough to keep things interesting. A touch of vanilla powder and a pinch of sea salt round out the base before it's strained for the silkiest possible texture, then set into individual ramekins until it holds a gentle, spoon-ready wobble. The blueberry compote is its own little payoff — fresh berries bursting down into a loose, jammy topping with hints of honey and citrus that pool beautifully over the top. It's an elegant make-ahead dessert, chilling hands-off in the fridge while you go about your day, then finished with a simple spoonful of fruit right before serving. Bright, creamy, and just sweet enough, this is a great one to add to your dairy free dessert lineup.
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Sprinkle the gelatin over the cold water in a small saucepan and let it sit undisturbed for 5 minutes, until the granules are fully bloomed and the surface looks wrinkled and matte.
Add the coconut milk, coconut cream, honey, lemon zest, lemon juice, vanilla powder, and sea salt to the saucepan with the bloomed gelatin. Warm over medium-low heat, whisking gently, until the gelatin is fully dissolved and the mixture is steaming but not simmering — about 4 to 5 minutes. Do not let it boil.
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