BLOOM: Pour the water into a small high sided bowl and sprinkle it with the unflavored gelatin powder. Let sit for the gelatin to absorb the water.

WARM: While the gelatin is blooming, add the coconut milk, vanilla, honey and pinch of salt to a small saucepan over low-medium heat. Warm until the milk is almost steaming, but don’t allow it to simmer or boil. Remove from the heat and add a few tablespoons of the hot mixture to the bowl with the bloomed gelatin. Whisk to combine until the gelatin is smoothly incorporated without lumps, then add that gelatin mixture to the rest of the warmed milk in the saucepan and stir it through.

CHILL: Let the coconut mixture cool for ten minutes or so, then carefully divide it into single servings. Set out 4 – 6 ramekins, tea cups or small mason jars on a small baking tray and pour the mixture into them so that you have equal sized portions. Cover the panna cottas with a layer of cling wrap, without it touching the surface of the desserts themselves. Transfer the tray to a shelf in the fridge and chill until set, at least 6 hours. The top should be firm, but the whole panna cotta should have a little wiggle when you shake it gently.

BLEND: Add the mango, lime juice and salt to the bowl of a mini food processor and blitz until completely smooth. You can also make the couli using an immersion blender and a narrow container to blend in. Keep the mango coulis in an airtight container in the fridge until you are ready to assemble the mango panna cottas.

TOP: When you’re ready to serve, spoon some of the mango coulis on top of each panna cotta. If you like, garnish each one with a few raspberries, a few mint leaves, some lime zest and a pinch of toasted coconut flakes.