Coconut And Muscovado Sugar Panna Cotta With Tropical Fruit Compote

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2 tbsp For the panna cotta:Light Rum

2 tbsp Water

21/4 tsp powdered gelatin

400 ml Coconut Milk

1/4 cup packed light muscovado sugar

1/8 tsp Salt

11/2 cup whole fat yogurt

Seeds from vanilla bean-half,reserve the bean

1 cup For the tropical fruit compote-Water

1/2 cup Granulated Sugar

0.50 x vanilla bean

2 x Zest of limes

2 x juice of limes

1/4 cup white rum

1 x small pineapple, peeled, cored, finely chopped

1 x small papaya, peeled, seeded, finely chopped

2 x ripe but firm mangoes, peeled, finely chopped

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