1 tablespoon superfine granulated sugar
400 milliliters (13.5 ounces) coconut milk
400 milliliters (13.5 ounces) cream
1 vanilla pod, halved lengthways
1 teaspoon coconut essence
3 gelatine leaves, soaked in room temperature water until soft (see Cook's Note)
1 thumb-size piece ginger, thinly sliced
1/4 cup lime juice
1/4 cup sugar or honey, or more to taste
For a firmer set, or if you want to unmold the panna cottas, use four gelatine leaves instead of three.
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