In a small bowl, sprinkle gelatin over 2 tablespoons of cold water and let it sit for 5–10 minutes until spongy.

In a medium saucepan, combine coconut milk, heavy cream, and sugar. Heat over medium heat, stirring until the sugar dissolves, ensuring it does not boil.

Remove from heat and stir in the bloomed gelatin and vanilla extract until completely dissolved and smooth.

Pour the mixture into serving molds and chill at room temperature for 30 minutes before refrigerating for at least 4 hours or until set.

To serve, run a knife around the edges of the molds, invert onto plates, and top with diced pineapple and optional toasted coconut flakes.