• 2 x 400ml cans coconut cream
  • 400ml can coconut milk
  • 100g (1/2 cup) caster (superfine) sugar
  • 1 vanilla pod
  • 24g powdered gelatine
  • 500g (1.2 pounds) fresh apricots
  • 85g (1/4 cup) honey
  • 1 vanilla bean, seeds scraped
  • 1 strip of lemon zest. 1/2” wide
  • juice of half a lemon
  • 69 ml (1/4 cup) water

Pour the coconut cream and coconut milk into a saucepan, then add the sugar. Split the vanilla pod in half and scrape out the seeds, then add to the pan with the empty pod. Bring to the boil, then remove from the heat and leave to infuse for 5 mins.

Spoon 200ml of the hot mixture into a small bowl. Shake over the gelatine and whisk into the mixture until dissolved. If you have difficulty dissolving the gelatine, return the mixture to a gentle heat for a few minutes. Stir into the rest of the coconut mixture, discarding the vanilla pod. Pour into 8 glasses or moulds and place in the fridge for at least 2 hrs until firm with a slight wobble. Can be made up to 3 days ahead.

Remove the pits from the apricots and cut larger fruits in quarters, smaller ones in half. Add the pitted cut up apricots, sugar, vanilla bean seeds and pod, lemon zest, lemon juice and water to a medium saucepan and stir gently to combine.

Cook the mixture on medium low heat until the sugar dissolves and the apricots begin to release their juices. Turn the heat up to medium and gently simmer the apricots, stirring occasionally, until they are just beginning to soften, about 5 minutes. Taste the apricots and add a bit more sweetener if desired. Store in the fridge along with the syrup until cold, can be made 3 days ahead.

Serve the apricots cold, alongside the Panna Cotta and drizzle the Panna Cottas with the apricot syrup.