Simmer coconut milk, sugar, lemon zest and flowers for 10 minutes.

Strain the coconut milk through a fine sieve or muslin cloth into the rice milk & gelatine and stir well.

Pour into small dishes, ramekins or even tea cups and let cool a while before popping in a fridge for 4+ hours.

Either serve in the dishes, or hold each dish in warm water, dry the bottom of the dish, then flip out onto your serving plates. I used small ceramic dishes and it was tricky to get them out and it took quite a lot of heat to loosen then. A metal ramekin would be much quicker/easier, as would serving them in their pots!