This is a Malaysian idea - a bit like crème caramel, but even more silky-smooth and there are savoury variations too which I haven’t tried yet.

Palm sugar is made from the sap of a tree, not to be confused with palm oil.

Serves six to eight

1/2 vanilla pod
1 litre soy milk
40g raw caster sugar or 1 tbsp honey
6 leaves gold strength gelatine, or equivalent

100g palm sugar, crushed into 1cm chunks
¼ tsp salt
1/2 vanilla pod
3cm piece ginger, peeled and julienned
I can pineapple slices, drained and cut into quarters

Put the palm sugar, salt and ginger in a medium saucepan with 50ml water. Over a medium heat, cook until the sugar dissolves stirring from time to time.
Boil for two minutes, and then add the pineapple and seeds scraped from one half of the vanilla pod.
Lower the heat and simmer for five minutes, stirring once or twice, until you have a thick syrup.
Remove from the heat, pour into a bowl, cover and leave to infuse in the fridge preferably overnight.

Soak gelatine leaves in cold water for 5 minutes, then drain and squeeze dry.
Put soy milk, caster sugar and scraped seeds from other half of the vanilla pod in a medium saucepan and heat until almost simmering. Remove from heat and whisk in gelatine.
Pour into six or eight glasses. Set aside to cool, then refrigerate for at least an hour, to firm up: you want it to be set but with a good wobble.

To serve, spoon two tablespoons of the pineapple and sauce onto each set milk.

Would look good in one big glass bowl.