Place the water into a bowl and scatter over the gelatin. Leave to dissolve.

Scatter 2.5 oz of the diced pineapple into the mold. Keep the remaining aside for later.

Place the pineapple juice into a saucepan and bring to the boil. Once boiling, remove from the heat and add in the bloomed gelatin mass, whisking well to ensure the gelatin dissolves completely.

Whisk in the coconut milk, sour cream, and lemon-lime soda until there are no lumps.

Strain the mixture through a sieve into the mold, then gently place it into the fridge to set for at least 5 hours. To unmould, lower the mold into a sink filled with hot water for 15-20 seconds. Run a knife around the edges, then tip upside down onto a serving plate. I find it easier to place the plate on top, then flip the whole thing over quickly.

Serve the panna cotta with the remaining diced pineapple. My jelly mold had a hole in the center, which made for a cute presentation!