This silky panna cotta gets its lush texture from full-fat coconut milk and coconut cream, gently warmed with fresh grated ginger, Ceylon cinnamon, and a touch of honey before being set with bloomed gelatin into a wobbly, cohesive custard. Straining the mixture leaves you with a perfectly smooth base, no ginger bits or graininess, just clean tropical richness in every spoonful. The pear topping is its own quick payoff: diced pears simmered with honey, ginger, and lemon juice until they soften into a glossy, lightly spiced syrup that pools beautifully over the chilled ramekins. A scatter of torn mint at the end adds a fresh, cooling contrast to the warm fruit and cool custard. It's an elegant make-ahead dessert with a genuinely creamy body, and it's a great option to keep on hand for a lactose free spread.
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Sprinkle the gelatin over the cold water in a small bowl and let it sit for 5 minutes, until the granules are fully absorbed and the mixture looks like wet sand.
Combine the coconut milk, coconut cream, 2 tbsp honey, grated ginger, Ceylon cinnamon, vanilla powder, and sea salt in a small saucepan over medium heat. Warm the mixture, stirring occasionally, until it just begins to steam and small bubbles appear at the edges — do not let it boil. Remove from heat.
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