Add 1 cup of coconut milk to a medium saucepan together with unflavored gelatin.

Let sit with heat off for about 10 minutes, until the gelatin starts to become soft.

Heat saucepan to medium high heat, add remaining 1 cup of coconut milk and honey. Whisk together until ingredients are dissolved.

Remove pan from heat and whisk in vanilla extract.
Let panna cotta sit for 10 minutes to cool down.

Pour coconut mixture into 4 to 6 serving dishes.

Cover each dish with plastic wrap, ensuring wrap doesn’t touch the coconut mixture. Store in fridge for 5 hours or until panna cotta has set.
In the
meantime, in a small saucepan over medium heat add water, honey, and arrowroot. Whisk together.

Next add in fresh raspberries and blackberries.

Stir and let simmer for 10 minutes. Remove from heat and store in fridge until cooled.

Serve panna cotta with mixed berry compote.