Add the gelatine powder to 2 tbsp of cold water. Stir to combine and set aside for a minute or until the gelatine becomes ‘spongy’.
In a small saucepan over low heat, combine the coconut milk with the vanilla and sugar/sweetener. Once well combined, add in the gelatine mixture. Remove from heat and whisk until smooth. Divide into 4 moulds or cups. Refrigerate for at least 4 hours.
Melt the butter in a small pan over medium heat. Add the pineapple, sugar, rum and cinnamon. Toss continuously until evenly coated, then cook until the liquid has reduced and the pineapple is glazed (10-15 minutes)
Scoop the warm pineapples over the chilled panna cotta base. Garnish with shaved coconut & a few mint leaves, and serve.