Pineapple-coconut panna cotta

Preparing the Pineapple: Peel and dice the ripe pineapple into chunks and set aside for use as a garnish.

Preparing the Panna Cotta Mixture: Pour the coconut milk and heavy cream into a saucepan over medium heat.

Add the granulated sugar and stir until the sugar is dissolved and the mixture is warm, but not boiling.

Add the vanilla extract and stir well.

Adding Gelatin: Sprinkle the gelatin evenly over the coconut milk and cream mixture and stir vigorously until the gelatin is fully dissolved.

Pouring and Setting: Pour the mixture into individual panna cotta molds or into one large dish.

Let the panna cotta set in the refrigerator for at least 4 hours, or until firm.

Serving: Gently remove the panna cotta from the molds (if using) by loosening the edges with a knife and inverting them onto a serving plate.

Garnish each serving with fresh pineapple chunks and shredded coconut.