Place the coconut milk, coconut cream, honey and tea bags into a medium pot over a low heat. Heat gently until the mixture starts to steam and the honey has dissolved (don’t simmer or boil). Take off the heat and set aside.
Put the water into a small bowl, sprinkle the gelatine powder evenly over the water, stir with a fork to combine and leave to bloom for at least 5 minutes.
Remove the teabags from the coconut cream mixture, add the bloomed gelatine and mix well with a whisk to dissolve the gelatine.
Pour into 4 glasses. Cover and place in the fridge to set for at least four hours or preferably overnight.
Before serving, prepare the fresh berry sauce by putting the berries and honey or sugar in a food processor or blender and blending until smooth.
Top the panna cotta glasses with the fresh berry sauce, a few fresh berries and a sprig of mint. Serve chilled in the glasses.
Prepare in Advance:
These can be made 2-3 days in advance and left covered in the fridge until ready to serve.
Make it Vegetarian/Vegan:
Substitute the gelatin powder for vegetarian gelatin or agar agar.