Combine coconut milk, milk, cream and sugar in a pan over a medium heat and allow to warm up. Add 6 Gelatine leaves that have been soaked in cold water and the excess liquid squeezed out. Stir the gelatine leaves in the warm coconut mixture and add a few drops of coconut aroma and rose aroma. Stir to melt the gelatine. Allow to cool slightly then pour into moulds and set in the fridge for a few hours or overnight.
Add Lime juice and zest, sugar and glucose to a pan, bring to the boil then simmer until syrupy. Strain and chill.
Whip cream and add 1 – 1 ½ tbsp lime reduction, whip until combined.
Add warm water to a bowl with Rose syrup, sugar, lime juice and Soya Lecithin and blend with a hand blender
Turn out one panna cotta onto a serving plate. Pipe lime syllabub over and around the pannacotta, place spoonfuls of rose foam around the plate, drizzle with extra lime syrup and decorate with edible flowers and mini meringues.