Pandan coconut panna cotta

1. Heat the cream , honey, pandan leaves and salt in a saucepan over low heat. Stir to dissolve honey. Once honey is dissolved, remove saucepan from heat and let the pandan leaves steep in the cream for 15 mins.

2. Over a Bain Marie, dissolve gelatine in coconut milk.
3. Remove pandan leaves from (1) and add (2). Add Pandan Paste (essence) until well combined. Sieve the cream mixture to remove any undissolved particles.
4. Pour into molds/ shot glasses and chill until set.
5. Top with coconut juice and coconut flesh. Serve immediately.