1. In a sauce pan heat coconut milk on medium flame. Milk should be really hot but do not boil it. Take 2 tablespoon of hot coconut milk and pour into another small bowl. Break China grass sheets and dissolve in hot milk. Let it sit for 15 minutes.
2. Now pour cream into the sauce pan and heat it. Pour the dissolved China grass through a sieve into the sauce pan and whisk until smooth.
3. Mix cardamom power to the panna cotta mix.
4. Pour this into individual greased moulds and set it in fridge over night.
5. Just before serving prepare the pineapple salsa.
6. To make pineapple salas – Chop Delmonte pineapple slices into small pieces.  Chop ginger, fresh red chilies and coriander leaves into tiny pieces.

   In a bowl add pineapple pieces, ginger, chili, coriander leaves, pinch of salt and toss well until well combined.

7. Remove the panna cotta from mould into serving plates along side pineapple salsa.

Enjoy your meal!