A set coconut cream base under glossy pineapple compote.
Warm the coconut milk, cream and sugar in a small pot without letting it boil.
Sprinkle in the gelatin and whisk for 2–3 minutes until fully dissolved.
Take off the heat and stir in the vanilla.
Pour the warm mixture halfway into your glasses and chill for 2 hours until set.
Cook the pineapple, sugar and lime juice for about 5 minutes, add the cornstarch mix, and stir until thick and glossy. Cool completely.
Spoon the cooled pineapple over the set panna cotta, add a mint leaf if you like, and serve cold.