You can make this mousse in individual glasses or in the style of a whole cheesecake.
Place the crushed biscuits into a bowl and add the melted butter. Stir to combine then place into the base of a lined springform pan or as i like to serve this, into the base of a cocktail glass.
Hydrate the gelatine by mixing it with a couple of tablespoons of boiling water and leaving it to sit for five minutes
Place the pineapple, coconut cream, sugar and hydrated gelatine into a blender and blitz until smooth.
Whisk the cream until you have stiff peaks then fold the pineapple coconut mixture into the cream.
Place into a piping bag and pipe into the glasses or pour over the biscuit base in the baking tin.
Place in the fridge to chill for a minimum of four hours before serving.