Grease 3 ramekins with coconut oil.

Place cold water in a small bowl, add gelatin and set aside.

While gelatin blooms, combine coconut milk, Monk Fruit In The Raw®, key lime juice, zest and vanilla in a small sauce pot over medium heat.

Bring the mixture to a low simmer, stirring frequently.

Once simmering, add the gelatin mixture and whisk constantly until gelatin is fully dissolved.

Pour the mixture into the greased ramekins.

Place the ramekins on a small baking sheet and let cool to room temperature.

Once cooled, cover with plastic wrap and place in the refrigerator overnight or for at least 6 hours to set.

When ready to serve, remove the ramekins from the refrigerator and fill a large bowl with hot water. Use a sharp knife to go around the edge of the ramekin and loosen the panna cotta from the sides. Place the ramekin in the hot water for 20-30 seconds. Invert the ramekin on a plate, gently tapping/wiggling until the panna cotta releases. If this doesn't work on the first try, re-dip the ramekin in the hot water for 15-20 seconds and try again. Repeat until panna cotta releases.

Combine all ingredients in a small sauce pot and bring to a low simmer over medium-low heat.

Let simmer until thickened and strawberries start to break down.

Remove from heat and let cool.

Spoon over plated panna cotta before serving.