• Make compote topping and set aside.

Panna Cotta Base

• Sprinkle the gelatin on some of the coconut milk in a small bowl. Let sit for 5 minutes to fully bloom (hydrate) the gelatin.
• Warm remaining coconut milk and maple syrup in a small to medium saucepan, just until dissolved.
• Stir in bloomed gelatin until fully dissolved.
• Let cool a few minutes (warm, not hot).
• Add lemon juice and zest. Taste test.
• Chill for 30 minutes uncovered, then cover and refrigerate for 2 hours or more.
• Before serving, garnish with colorful citrus zest, shredded coconut, whipped cream, chopped and/or candied nuts or berries, or edible flowers.

Blueberry Compote Topping

• Combine the berries and water in a small saucepan. Heat over medium low heat just until the berries burst.
• Add the lemon zest and salt. Taste and add the maple syrup if needed. Add lemon juice and set aside to cool for at least an hour.
• Refrigerate until ready to use on top of the panna cotta.
• Add a bit more maple syrup, or a bit of liquid stevia or stevia extract, a little at a time, tasting between each addition.