Coconut and Orange Panna Cotta with Rhubarb Compote

The subtle coconut and orange flavor of these rich, creamy Italian desserts is perfectly balanced by the tangy, juicy rhubarb, and this rounds any meal off with style. I like to leave the panna cottas to set in glasses, which saves the hassle of turning them out of molds when serving, but you can leave then to set in lightly greased 7-ounce teacups, gelatin molds, ramekins or dariole molds, if you prefer.