Place the coconut cream, pure cream and half the sugar in a saucepan.

Bring to the boil, stirring, and simmer gently for 1 minute.

Soften the gelatine leaves in a little cold water, then squeeze out.

Remove the pan from the heat and stir in the remaining sugar and softened gelatine so both are dissolved.

Strain the mixture into a bowl and chill over ice.

It will start to set around the edges so keep stirring as it chills, making sure you scrape the bottom of the bowl.

When the mixture reaches a gelatinous appearance (similar to the thickness of thick cream), remove the bowl from the ice.

Stir some mixture into the double cream to break it down, then add it back into the remaining mixture.

Strain again and pour into 4 x 1/2-cup plastic dariole moulds.

Place in the refrigerator for 2 hours or until set.

Divide the pineapple among 4 bowls and sprinkle with toasted coconut.

To release the panna cotta, pour boiling water into a bowl and submerge the moulds halfway for about 10 seconds.

Gently place a small knife down the inside edge of each mould to create an air pocket.

Turn the panna cottas out onto the bowls with pineapple and coconut.