1. In a medium saucepan, add coconut milk, cream and sugar and bring to a boil. 

2. In a small bowl, add water and gelatine. Mix well until gelatine has dissolved. 

3. Once boiled, add vanilla, gelatine, lime juice and lime zest. 

4. Spray 6 small 100ml panna cotta moulds with oil. Alternatively, you can set it in a glass instead. 

5. Pour the mix evenly into the 6 moulds and set in the fridge for minimum 3 hours but preferably overnight. 

6. To make salsa, mix together fresh pineapple, lime juice, sugar, and mint. 

7. To serve, turn out the panna cottas from the mould onto a bowl or a small dessert plate. Top with salsa and toasted coconut.