In heavy saucepan, combine coconut milk, condensed milk and heavy cream. Add salt, vanilla and cornstarch or arrowroot. Stir together and heat to simmer.

While milk mixture heats, combine gelatin with 4 Tbsp. water or milk in small bowl. Let rest 1 minute.

When milk mixture comes to a simmer, remove from heat and stir in gelatin. (Note: Texture should be smooth and velvety.)

Fill 6-8 ramekins or small dessert bowls with mixture and set aside to cool.

To make hibiscus syrup, bring all ingredients to boil in saucepan. When mixture thickens, remove from heat.

Using strainer to remove hibiscus flowers and cinnamon stick, pour syrup into storage container. Refrigerate until panna cotta is ready to serve.

Using beeswax wrap or plastic wrap, cover ramekins and refrigerate 2-3 hours for soft consistency or 4-5 hours for firmer consistency.

To serve, carefully remove panna cotta from ramekin, drizzle on hibiscus syrup and sprinkle with dried hibiscus flowers.