Soak gelatine in cold water. Mix buttermilk, lemon juice, sugar and salt. Squeeze out the gelatine and melt at low heat. Remove from the heat and slowly stir in 3 tablespoons of buttermilk. Then stir everything into the buttermilk. Chill the buttermilk until it begins to gel.
In the meantime, whip the cream until stiff and fold into the buttermilk. Pour the buttermilk cream into flat cups and chill for at least 1 hour. Bring orange juice to the boil, except for 2 tablespoons. Stir starch and 2 tablespoons of juice until smooth, thicken orange juice and chill. In the meantime, roast the grated coconut in a pan without fat. Turn out the cream onto plates, add the sauce and sprinkle with grated coconut
1 hour waiting time