Sprinkle unflavored gelatin over ¼ cup of cool water in a small bowl and let it sit for about 5 minutes.

In a medium saucepan, combine coconut milk, sugar, vanilla extract, and a pinch of salt. Heat over medium-low for 2–3 minutes until sugar dissolves.

Remove from heat and whisk in the bloomed gelatin until fully melted and smooth.

Pour the mixture into molds and let cool at room temperature for about 15 minutes before transferring to refrigeration for at least 4 hours.

When ready to serve, dip molds in warm water for 5 seconds, invert onto a plate, and garnish with fresh berries, honey or maple syrup, and toasted coconut flakes.