Coconut pannacotta with roasted pineapple salsa

“Change the flavour to coffee or chocolate and use roasted honey pears and orange slices with cardamom”

MAKES 4 SMALL GLASSES OR ESPRESSO CUPS FOR THE PANNACOTTA

1½ gelatine leaves

150ml coconut milk

4 tbsps sugar

½ tsp vanilla extract

150ml cream

FOR THE TOP

¼ medium pineapple, cored and diced small

12 red grapes, halved

3 tbsps brown sugar

Sprigs of mint and toasted coconut flakes, to decorate

METHOD

1 For the pannacotta, you will need about 4 small glasses or espresso cups, depending on the size.

2 Warm the coconut milk and sugar in a saucepan on a medium heat. Stir until the sugar dissolves. Remove from the heat.

3 Soak the gelatine leaves in about 50ml cold water until softened. Squeeze the excess water from the leaves and add to the warm milk, stirring until the gelatine dissolves.

4 Fold in the cream and vanilla extract. Pour the mixture into a jug as this is easier to pour into the glasses or espresso cups without too much of a mess.

5 Chill until set in the fridge for about 4 hours, preferably overnight. 6To prepare the fruit, preheat the oven to 200°C/fan 180°C/ gas

6. Place the pineapple pieces and grape halves onto a lined baking tray. Sprinkle over the brown sugar and bake for about 12 minutes until caramelised. Keep an eye on them. Cool completely.

7When you are ready to serve, spoon the fruit on top of the pannacotta, decorate with mint sprigs and toasted coconut flakes.