Bloom the gelatin by sprinkling it over 2 tablespoons of cold water in a small bowl and let it sit for 5 to 10 minutes.

Heat coconut milk, heavy cream, and sugar in a saucepan over medium heat until sugar dissolves. Do not boil.

Remove from heat, stir in bloomed gelatin and vanilla extract until fully dissolved.

Pour into molds or cups, cool at room temp for 30 minutes, then refrigerate for at least 4 hours until firm.

To serve, invert molds onto plates, top with pineapple, drizzle with juice, and sprinkle with coconut flakes and mint.