Fill a bowl with ice-cold water, add the gelatine and leave to soften for 10 minutes. Squeeze out the excess water and set aside.
In a saucepan, warm the cream, vanilla pod and seeds, coconut milk, sugar and salt until steaming, then take off the heat and whisk in the softened gelatine until it dissolves. Cool slightly before adding to glasses.
Set your panna cotta in the glass on a 45 degree angle.
Once set, top up the glasses with the sago pudding.
Serves 2-4 | 
Prep 5 min | 
Cook 15 min
