Add 1/2 cup of the coconut milk to a medium sauce pan. Sprinkle the gelatin over top and let it sit for 10 minutes to rehydrate. Transfer the remaining coconut milk to a large bowl or measuring cup (using a large measuring cup makes it easier to pour into individual servings later). Add monk fruit, salt vanilla, and coconut extract to the reserved coconut milk.

After 10 minutes, heat the coconut milk/gelatin mixture over high heat, whisking constantly until gelatin is completely dissolved.

Slowly pour the melted gelatin/coconut mixture into the reserved coconut milk and stir well to combine. Pour into serving glasses, let sit on the counter until room temperature then cover with plastic wrap, and refrigerate until set, at least five hours. Serve chilled with either the passion fruit topping or the raspberry compote.

To make the passion fruit topping: halve 2 passion fruits and empty the contents into a small bowl. Stir in the monk fruit and divide the sweetened passion fruit among the Panna Cotta.

To make the raspberry compote: combine lime zest, lime juice, salt, vanilla, and monk fruit in a small bowl. Toss with raspberries just before serving them over top of the Panna Cotta.