450ml coconut cream
¼ cup honey manuka
½ vanilla pod, split lengthways and seeds scraped
Finely grated zest of 1/2 lime, plus extra to serve
1 ½ teaspoon powdered grass-fed gelatine
- Combine coconut cream, honey, vanilla pod and seeds, and lime zest in a saucepan over medium heat. Bring to the boil, stirring to dissolve the honey. Remove from the heat, cover and set aside for 1 hour to allow the flavours to infuse.
- Pour 2 tablespoons of water into a small cup, sprinkle in the gelatine and set aside for 5 minutes.
- Place the coconut cream mixture over low heat and bring to just a simmer. Remove from the heat, pour in the gelatine mixture and whisk until the gelatine dissolves. Strain and cool to room temperature.
- Pour the cooled pannacotta into a serving dish. Place in the refrigerator to set for 4 hours, or until firm with a slight wobble. Decorate with edible flowers, fresh fruits, lime zest, and coconut chips.