Bloom the Gelatin: In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water and let it sit for 5-10 minutes until it becomes spongy.

Heat the Cream Mixture: In a saucepan over medium heat, combine 1 cup of coconut milk, 1 cup of heavy cream, and ⅓ cup of sugar. Heat gently until the sugar dissolves completely.

Integrate the Gelatin and Vanilla: Remove from heat, add the bloomed gelatin and 1 teaspoon of vanilla extract, stirring until fully incorporated.

Pour and Cool: Carefully pour the panna cotta mixture into molds or cups and let cool at room temperature for about 30 minutes.

Refrigerate Until Set: Cover molds with plastic wrap and refrigerate for at least 4 hours until fully set.

Serve with Pineapple: Invert the panna cotta onto plates and top with freshly diced pineapple.