Add beets, 2 cups of coconut milk and salt to a medium saucepan and bring to a simmer over medium heat. Store the remaining coconut milk in the refrigerator.
Cover, reduce heat to simmer and gently cook beets until tender (~30 minutes). Allow to cool slightly.
While cooling, add gelatin and 2 tbsp. cold water to a high powered blender and let sit for 5 minutes to soften.
Add beet mixture, 3 tbsp. honey and 1/2 tsp. vanilla to the blender. Puree until smooth.
Pour contents through a fine mesh strainer into a large bowl and discard any solids.
Divide the panna cotta puree evenly among 6 dessert glasses and place in the refrigerator for 4 hours.
Once the panna cotta has set, make the lemon coconut cream.
Place the remaining cup and a half of coconut milk and a stainless steel mixing bowl in the freezer for 10 minutes to chill.
Remove from freezer and add the coconut milk to the bowl, along with 1 tbsp. honey, 2 tsp. vanilla, and the lemon juice.
Whip the contents on high with a stand mixer (using whisk attachment), or a hand mixer, for 7 minutes. It’s worth the wait for the cream to thicken up!
Divide the cream and place on top of the panna cotta. Garnish with lemon zest and enjoy!
