To make the candied cucumbers, slice the cucumbers into thin circles and add to a medium sized mixing bowl. Add honey, lime juice and stevia, then mix well until thoroughly combined. Place in the fridge while you prepare the panna cotta.
Next, in a small bowl, whisk together water and gelatin. Set aside for 5 minutes.
In a small saucepan over medium heat, add the coconut cream, maple syrup, lime juice and vanilla, and mix well. Bring to a boil, then immediately remove from heat.
Pour the bloomed gelatin into the hot coconut cream mixture and whisk well until completely combined.
Add the grated cucumbers to the coconut cream and gently mix.
Carefully pour the coconut cream mixture into 4 small, oiled ramekins. Place the ramekins in the fridge to chill and set for 6 hours or overnight to settle.
To serve, top with coconut whipped cream, candied cucumbers, watermelon, mint and enjoy!
Recipe created by Lauren Brittain