Coconut Lime Panna Cotta with Tropical Fruit Salsa

This Coconut Lime Panna Cotta with Tropical Fruit Salsa is a luxurious dessert that will transport your taste buds to a sun-drenched tropical paradise, perfect for those who crave a sophisticated yet refreshing sweet treat. The creamy, silky panna cotta combines the rich, smooth texture of coconut milk and heavy cream with bright, zesty lime notes, while the accompanying fruit salsa adds a vibrant, tangy counterpoint that elevates the entire dish. Ideal for summer dinner parties, health-conscious foodies who appreciate complex flavor profiles, or anyone looking to impress guests with a dessert that balances indulgence and freshness, this recipe offers a delightful fusion of creamy and fruity elements. Vegetarians and those who enjoy exotic, light desserts will particularly appreciate the elegant combination of tropical fruits, fragrant mint, and the delicate, wobbling panna cotta that melts seductively on the palate.

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1. In a medium saucepan, combine coconut milk, heavy cream, and sugar

2. Split the vanilla bean lengthwise and scrape out the seeds, adding both seeds and pod to the mixture

3. Heat the mixture over medium heat, stirring occasionally, until it just begins to simmer

4. Remove from heat and let the vanilla bean steep for 10 minutes

5. Remove the vanilla bean pod from the mixture

6. Sprinkle gelatin over 1/4 cup of cold water in a small bowl and let it sit for 5 minutes to bloom

7. Whisk the bloomed gelatin into the warm cream mixture until completely dissolved

8. Stir in lime zest

9. Pour the mixture into individual serving glasses or ramekins

10. Refrigerate for at least 4 hours or until set

11. For the fruit salsa, dice pineapple, mango, and kiwi into small, uniform pieces

12. Scoop out the passion fruit pulp

13. Combine all chopped fruits in a bowl

14. Add chopped fresh mint

15. Whisk together honey and lime juice

16. Pour honey-lime mixture over the fruit and gently toss

17. Refrigerate fruit salsa for 30 minutes to let flavors meld

18. When ready to serve, top each panna cotta with tropical fruit salsa

19. Garnish with additional mint leaves if desired

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