Coconut Milk Panna Cotta with Caramelized Pineapple

Pour 3 tablespoons of cold water into a small bowl and sprinkle 2.5 teaspoons of gelatin over it. Let it stand for 5 minutes to bloom.

In a medium saucepan, combine 2 cans of coconut milk and 1/3 cup of granulated sugar. If using the vanilla bean, split it lengthwise and scrape the seeds into the coconut milk, then add the pod as well.

Heat the coconut milk mixture over medium heat, stirring occasionally until the sugar dissolves and the mixture is hot but not boiling, about 5 minutes.

Remove from heat and add the bloomed gelatin, stirring until completely dissolved.

Remove the vanilla bean pod if used, and stir in 1 teaspoon of vanilla extract.

Divide the mixture evenly among 6 ramekins or dessert glasses.

Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight until set.

For the caramelized pineapple: Peel, core, and cut 1 medium pineapple into 1/2-inch thick slices, then cut each slice into quarters.

In a large skillet, melt 2 tablespoons of vegan butter over medium-high heat.

Add 1/3 cup of brown sugar, 1/4 teaspoon of cinnamon, and 1 star anise to the skillet, stirring until the sugar dissolves and the mixture bubbles, about 2 minutes.

Add the pineapple pieces to the skillet and cook, turning occasionally, until they are golden and caramelized, about 8-10 minutes.

Remove from heat and let cool to room temperature. Remove the star anise.

To serve, run a thin knife around the edge of each panna cotta and invert onto serving plates. If they don't release easily, dip the bottom of each ramekin in warm water for 10 seconds.

Top each panna cotta with caramelized pineapple, sprinkle with toasted coconut flakes, and garnish with a mint leaf.