Panna cotta with exotic fruit

Ingredients

• 4 sheets gelatin
• 200 ml whipping cream
• 1 vanilla bean (split)
• 200 ml unsweetened coconut milk
• 2 tbsp sugar
• 2 tbsp coconut syrup
• 200 g canned or fresh pineapple
• 1 Pomegranate
• 200 g fresh coconut flesh

Instructions

1. 1.

   Soak the gelatin in cold water. Bring the cream with the split vanilla bean and its seeds, coconut milk, sugar, and coconut syrup to a boil. Remove from heat, stir in the squeezed gelatin, and let cool while stirring occasionally. Then remove the vanilla bean again and pour the custard into 4 glasses. Chill for at least 2 hours until set.

2. 2.

   Take the canned pineapple, drain it, and cut into small pieces. Cut the coconut flesh into small strips. Pour the set panna cotta from the glass onto a plate, arrange with pineapple pieces and pomegranate seeds, and garnish with coconut strips.