Start the panna cotta by simmering coconut milk and 1/3 cup honey in a saucepan. In another bowl, hydrate some gelatin. Take the pan off the heat and add in the gelatin. Stir, and let sit for 10 minutes.
Once cooled, pour into greased serving bowls or ramekins. Cool in fridge until set, several hours or overnight.
Make a granita by putting mead (honey fermented beer), some fresh fruit juice and pulp in a saucepan with half the mint and basic, and 1/8 cup honey. (You can substitute citrus beer or water for the mead). Boil this about 45 mins to reduce, then cool. Place in the freezer for several hours, raking it with a fork every hour to keep it from fully freezing.
Toast pistachios on stovetop, let cool, then chop.
Place the panna cotta on a plate, add some granita, honey and freshly sliced seasonal fruit—Barbareño adds pineapple guava, blueberries, pomegranate seeds, dragon fruit, grapes, and spring stone fruit or citrus.
Dust the plate with bee pollen, pistachios, and micro greens—Barbareño adds baby corn shoots, mint, micro basil, and edible flowers.