Silky coconut milk and coconut cream simmer with honey, lemon zest, and a whisper of vanilla powder before setting into a delicate, wobbly panna cotta. Bright lemon juice cuts through the richness, while a quick blueberry compote — just berries, honey, and more lemon — bursts and thickens into a glossy topping that pools beautifully over each ramekin. The straining step ensures a silky, lump-free custard, and the slow chill gives it that perfect tremble when you tilt the glass. It's an elegant make-ahead dessert that layers tropical creaminess against tart, jammy fruit in every spoonful. This one is a genuinely solid pick for a gluten free table, no special workarounds needed to enjoy it fully.
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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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