Meanwhile, in a measuring cup, add 3/4 cup water (200 ml), rinsing out the cans. Add the cornstarch and mix well to dissolve. Stir in the limoncello.

Once the coconut milk starts to steam, pour in the cornstarch mixture. Add the lemon zest and juice. Stir constantly until the mixture becomes smooth and creamy, about 2 minutes.

When it comes to a boil, remove from heat and pour the mixture into a 9-inch (23 cm) round or loaf pan. Once cooled, cover with plastic wrap and refrigerate until set.

While it chills, make the sauce. In a saucepan, combine the orange juice, lemon juice, star anise, and sugar. Stir well and heat over medium heat.

Take the two oranges and, using a small knife or zester, remove the orange part of the peel. Cut the peel into thin strips and add them to the saucepan. Increase the heat, bring to a boil, and simmer for about 10-15 minutes, until you have a light syrup. Let cool.

Once both the panna cotta and sauce are cool, serve and enjoy! If you don't like orange, use any other fruit or jam you like!