in a pan combine the creme fraiche, coconut milk and sugar and bring to a boil. Add gelatine and set in the fridge.
In a large pan add the pineapples, sugar and rum and bring to a boil on medium heat. Cook for 2 minutes and set aside in a bowl.
Once the panna cotta have set add the pineapple salsa on top. Decorate with the toasted coconut flakes and mint leaves .
Panna Cotta can be stored in the fridge for upto 3 days. Best to store it without the pineapple topping as it will leave water.