Set aside 4 - 1/2 cup ramekins.

Into glass liquid measuring jug, measure 1/4 cup water. Add gelatin to water and set aside to allow it to bloom.

With rolling pin, bash lemon grass stalk to help release flavors, then add it to medium-sized saucepan with gingerroot, coconut cream, honey or syrup, lime zest, lime juice, and salt. Heat on medium-high and bring cream to a boil. Reduce heat and allow to simmer for 1 minute and then remove from the heat.

Strain hot coconut cream liquid into bowl and discard aromatics. Now add small amount of liquid to the measuring jug containing the blooming gelatin and whisk rapidly until smooth. Pour in remaining coconut cream liquid and continue to whisk. Pour mixture from jug into 4 ramekins and refrigerate for 6 hours or overnight until firm.

To serve, release panna cotta from molds by placing ramekins in baking dish with hot water for 30 seconds and then inverting on each of 4 plates. Sprinkle shredded coconut over panna cotta, and zest with additional lime before serving.