Method
Pour the milk and coconut milk into a saucepan, add the sugar. Split the vanilla pod in half and scrape out the seeds, then add to the pan with the empty pod. Bring to the boil then remove from the heat and leave to infuse for 5 minutes.
Spoon 200ml of the hot mixture into a small bowl. Shake over the gelatine and whisk into the mixture until dissolved. Stir into the rest of the milk mixture, discarding the vanilla pod.
Pour into 6 heat –proof glasses and refrigerate until set. Decorate with toasted coconut chips.
For the salsa, tip the sugar and ginger slices into a small saucepan and pour over 100ml water. Bring to the boil, then reduce the heat to a simmer and cook for another 5–10 minutes until it turns slightly syrupy and light golden. Leave to cool, then discard the ginger slices.
Arrange the pineapple beside each panna cotta. Drizzle with ginger syrup to finish.