In a small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes until it blooms.

In a saucepan over medium heat, combine the coconut milk, heavy cream, sugar, vanilla extract, and salt. Stir until the sugar dissolves and the mixture is warm but not boiling.

Remove the saucepan from heat and add the bloomed gelatin, stirring until completely dissolved.

Pour the mixture into individual serving cups or ramekins.

Refrigerate for at least 4 hours or until set.

Once set, serve chilled. You can garnish with toasted coconut flakes or fresh fruit if desired.