This silky panna cotta gets its creamy base entirely from full-fat coconut milk and coconut cream, set with bloomed gelatin and brightened with fresh lemon zest and juice for a citrusy lift. A touch of honey and a whisper of vanilla powder round out the flavor without any heavy richness weighing it down. Once chilled to a soft, pudding-like wobble, each ramekin gets topped with a jammy blueberry compote that's simmered down with honey and lemon until it turns glossy and thick. The contrast between the cool, tangy custard and the warm-spooned, sweet-tart berries is what makes this dessert so memorable — elegant enough for guests, easy enough for a weeknight treat. It's a lovely make-ahead option for anyone keeping a lactose free table, since everything can be portioned into ramekins and left to set overnight. Bright, tropical, and fruit-forward, this is the kind of dessert that disappears fast at any gathering.
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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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