Silky coconut milk and coconut cream come together with warm turmeric, ginger, and a touch of maple syrup for a lightly spiced, sunset-hued panna cotta that's every bit as dreamy as it looks. Gelatin gives it that perfect, gentle wobble without ever tasting eggy or heavy, and it sets up beautifully in individual ramekins for easy make-ahead serving. The bright mango topping, tossed with fresh lime juice and a drizzle of honey, cuts through the richness with juicy, tropical sweetness in every spoonful. A few torn mint leaves on top add a fresh, fragrant finish that makes this feel like a genuine restaurant-style dessert. It's a naturally grain-free, dairy-free treat that fits neatly into a Paleo spread, whether you're closing out a dinner party or just treating yourself on a weeknight.
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Sprinkle the gelatin evenly over the cold water in a small saucepan and let it sit for 5 minutes, until the granules are fully absorbed and the mixture looks like wet sand.
Add the coconut milk, coconut cream, maple syrup, turmeric, ginger, and salt to the saucepan with the bloomed gelatin. Warm over medium-low heat, whisking constantly, until the gelatin is fully dissolved and the mixture is steaming but not boiling, about 4–5 minutes. Remove from heat and whisk in the vanilla extract.
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