Step 1: In a small bowl, sprinkle gelatin over cold water and let bloom for 5 minutes.
Step 2: In a saucepan, combine coconut milk, heavy cream, sugar, and salt. Heat over medium until steaming but not boiling, stirring occasionally.
Step 3: Remove from heat, stir in bloomed gelatin until fully dissolved, then mix in vanilla extract.
Step 4: Pour mixture into 4 ramekins or glasses, cover with plastic wrap, and refrigerate for at least 4 hours or until set.
Step 5: For the compote, combine diced fruit, honey, and lime juice in a bowl, let macerate for 30 minutes at room temperature.
Step 6: To serve, top each panna cotta with a generous spoonful of tropical fruit compote.