• Have 4 glasses ready. Set aside.

Make the panna cotta:

• In a large bowl, measure out 3 tablespoon of cold water.
• Sprinkle gelatin over top of the cold water. Set aside and allow to bloom.
• Pour half the can of coconut milk (200ml) into a separate bowl.
• Add the other half of the coconut milk (200ml) to a small saucepan and add in granulated sugar.
• Heat the coconut milk and sugar over medium heat, just until it comes to a simmer and the sugar has dissolved.
• Remove from heat and pour in the bloomed gelatin mixture.
• Whisk until the gelatin is dissolved and there are no granules left.
• Combine the heated mixture with the rest of the coconut milk and whisk until smooth.
• To remove any air bubbles, pour the mixture through a sieve.

To assemble:

• For a fancy presentation, place a damp kitchen towel or cloth over a muffin tin tray.
• Lay the glass at an angle in the well on top of the damp cloth. (It should be snug and secure sitting on the damp cloth).
• Carefully divide the coconut milk mixture into 4 glasses.
• Chill the coconut panna cotta in the fridge for at least 1-2 hours, until set.

Make the sakura cherry blossom jelly:

• Pick out 8 cherry blossoms. Place blossoms into a sieve and rinse under cold running water to remove excess salt. Add the cherry blossoms to a bowl and soak in clean cold water for about 30 minutes.
• Gently drain the cherry blossoms and set aside.
• Add ½ C cold water (125ml) to a bowl and sprinkle powdered gelatin over top. Set aside to let it bloom.
• In a small saucepan, heat ½ C water (125ml) and 1 tablespoon granulated sugar over medium heat, until simmering and the sugar dissolves.
• Remove from heat and add 2 freeze-dried raspberries (optional, for colour).
• Press gently on the raspberries to release the colour.
• Strain the pink liquid through a sieve and discard the raspberries.
• Whisk the gelatin mixture with the warm pink liquid until the gelatin is dissolved.
• Pour the liquid through a sieve to remove any air bubbles.

Assemble:

• Remove the coconut panna cotta glasses from the fridge and let them stand up normally (you can remove the muffin tray).
• Add two cherry blossoms to each glass and gently pour in the pink liquid.
• Return to the fridge to set, another 1-2 hours.
• Once set, garnish with raspberries and mint or enjoy as is.
• Serve chilled.