Prepare ramekins and slightly grease them with cooking oil or spray as they will serve as the container of the pudding.

Pour 300ml of Gresh Gata into a saucepan and sprinkle powdered gelatin evenly on top. Let it cook in low flame for about 3 minutes until the gelatin looks wet and wrinkled. Make sure that the mixture does not boil or get too hot.

Gently simmer for about another 2 – 5 minutes to make sure that the gelatin is thoroughly dissolved.

Add 100g of sugar into the Coconut milk mixture and continue to cook until the sugar dissolves. Incorporate the remaining 100ml of Fresh Gata, vanilla extract, and a pinch of salt.

Remove from heat and start pouring it into the ramekin containers and chill for 1 to 2 hours. Add another hour if you want to unmold from the ramekins.

Simmer pineapple with sugar in a saucepan/pot for 1 hour or until the consistency reduces into a syrup. Chill before adding to the pudding.