Before opening cans of coconut milk, shake vigorously. This will help distribute the fat more evenly. Pour ½ cup of the coconut milk into a medium bowl and sprinkle the gelatin over the top. Set aside.

In a medium saucepan, combine the remaining coconut milk, maple syrup, vanilla, and salt over medium heat. Heat until bubbles start to form around the edge of the pan, then turn off the heat.

Whisk mixture until smooth and let cool for 5 minutes. If using a vanilla bean, allow to steep for 10 minutes before removing.

Slowly pour 2 tablespoons of the hot liquid over the gelatin mixture, whisking constantly to prevent lumps and to dissolve the gelatin. (If you add all of the liquid at once, it makes it next to impossible to dissolve the lumps, so start slowly!) Continue adding the liquid, whisking the entire time.

Pour the liquid through a fine-mesh strainer to remove any clumps of gelatin.

Ladle 3 oz. of the panna cotta mixture into each of the 8 jars or glasses. Cover with plastic wrap and refrigerate until set, at least 3 hours or overnight.

To make the compote, combine the strawberries, cane sugar, lemon or lime juice, and water in a medium saucepan. Bring to a simmer, then reduce the heat to low.

Stirring frequently, continue cooking until the mixture has thickened and formed a syrup consistency, about 7-10 minutes. If desired, use a fork or a potato masher to break the strawberries into smaller pieces.

Remove the compote from the heat and allow to cool.

Just before serving, stir in the finely chopped mint.

When ready to serve, spoon 1 Tbsp of strawberry compote over each panna cotta, adding a little extra sauce if desired.

Top with a teaspoon of freshly diced strawberries and a mint leaf and serve immediately.