Panna Cotta with Exotic Fruit
Soak the gelatin in cold water. Boil the cream with the slit vanilla bean and scraped seeds, coconut milk, sugar and coconut syrup. Remove from the heat, stir in the drained gelatin and allow to cool, stirring occasionally.
Remove the vanilla bean and pour into 4 glasses. Cover and refrigerate for at least 2 hours to set. Drain the canned pineapple and cut into small pieces. Cut the coconut meat into small slices.
Turn out the solidified panna cotta from the molds onto plates. Serve garnished with pineapple, pomegranate seeds and coconut.