Method

• 1.
  For the panna cotta, toast the desiccated coconut in a frypan over low heat, tossing, for 5 minutes or until golden. Combine coconut milk and double cream, then stir in sugar, lemongrass and toasted coconut. Set aside for 1 hour to infuse. Strain through a fine sieve, discarding solids.
• 2.
  Soak the gelatine in cold water for 5 minutes to soften.
• 3.
  Meanwhile, place the coconut mixture in a saucepan over medium-high heat. Cook, stirring, for 1-2 minutes or until hot, then immediately remove from the heat. Squeeze the excess water from the gelatine and whisk into coconut mixture until melted and combined. Sit the base of the saucepan in a large bowl of iced water, stirring to cool quickly, then strain through a fine sieve into a jug. Pour into 4 x 1/2-cup (125ml) capacity dariole moulds or small cups and chill for 2 hours or until set.
• 4.
  Preheat oven to 170°C. Grease a baking tray and line with baking paper. Place the pineapple upright on the prepared tray.
• 5.
  To roast the pineapple, place sugar in a large saucepan over medium heat and cook, swirling the pan, for 6-8 minutes or until golden. Remove from heat, then carefully add the vanilla pod, lemon and lime zest, and rum. Stir to combine. Brush pineapple with a little caramel and place in the oven (return caramel to a low heat to keep warm). Roast pineapple, basting with the caramel every 15 minutes, for 60 minutes or until soft. (Reserve a little caramel to serve.) Set aside to rest for 10-15 minutes, then slice crossways.

• 6.
  Carefully turn out panna cottas onto serving plates, drizzle with extra caramel and top with coconut flakes. Serve with sliced pineapple.