For 8 desserts:

  • 30 ml or 2 tablespoons of gelatin
  • 60 ml of cold water
  • 1 can of 398 ml coconut milk
  • 125 ml of sugar
  • 180 ml milk
  • 30 ml or 2 tablespoons dark rum
  1. In a container, sprinkle the gelatin over the water and let rise for 5 minutes.
  2. Reserve.
  3. Heat the coconut milk and sugar in a saucepan over low heat, stirring until completely dissolved.
  4. Add the gelatin and stir with a whisk until the gelatin is completely dissolved.
  5. Add the milk and rum and mix for several minutes.
  6. Take 8 ramekins and run them in cold water to facilitate demolding.
  7. Drain quickly without wiping before adding the panna cotta mixture.
  8. When the panna cottas are at room temperature, cover the ramekins to prevent them from drying out.
  9. Put in the fridge for 4 hours.
  10. Turn out the panna cottas.
  11. Serve them on the pineapple slices grilled in coconut milk.