Coconut and Muscovado Sugar Panna Cotta with Tropical Fruit Compote | Recipe by Baking Obsession

For the panna cotta:

• 2 tbsp light rum
• 2 tbsp water
• 2 ¼ tsp powdered gelatin
• 400 ml coconut milk (1 can)
• ¼ cup packed light muscovado sugar (use more if your yogurt is very sour)
• 1/8 tsp salt
• Seeds from ½ vanilla bean (reserve the bean)
• 1 ½ cups whole fat yogurt

For the tropical fruit compote:

• 1 cup water
• ½ cup granulated sugar
• ½ reserved vanilla bean
• Zest of 2 limes
• Juice of 2 limes
• ¼ cup white rum
• 1 small pineapple, peeled, cored, finely chopped
• 1 small papaya, peeled, seeded, finely chopped
• 2 ripe but firm mangoes, peeled, finely chopped

Make the panna cotta:

• Pour the rum and water into a small bowl and sprinkle the gelatin over. Let soften for a couple of minutes. 
• Meanwhile, in a small saucepan, combine the coconut milk, sugar, salt, and the vanilla seeds. 
• Heat over medium heat, stirring, until the sugar is dissolved and the mixture is hot. Remove from the heat and whisk in the softened gelatin; whisk until the gelatin dissolves. 
• Set aside. Place the yogurt in a large liquid-measuring cup (a spout will make it easier to pour later) and whisk to lighten the yogurt. 
• Gradually, whisk in the hot coconut milk-gelatin mixture. Divide the mixture equally between 12 4-oz bowls, glasses or ramekins. 
• Once cooled, cover with plastic wrap and refrigerate overnight. Using a slotted spoon, pile the fruit compote over the top of each panna cotta and serve.

Make the fruit compote:

• In a small saucepan, combine the water, sugar, vanilla bean, and lime zest. Heat over medium heat, stirring, until the sugar is dissolved. 
• Take off the heat, stir in the lime juice and rum. Transfer to a lidded glass or stainless steel bowl (large enough for all chopped fruits), cool, then refrigerate until cold. 
• Add the chopped fruits, stir gently to combine, cover, and refrigerate for at least 2 hours or up to a couple of days.