In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water. Allow it to sit for about 5-10 minutes until it becomes spongy.

In a medium saucepan, blend together the coconut milk, heavy cream, and sugar. Heat over medium heat until the sugar dissolves and the mixture is warm.

Remove the saucepan from heat and incorporate the bloomed gelatin into the warm cream mixture. Stir in the vanilla extract.

Carefully pour the creamy mixture into serving molds, cool at room temperature for 30 minutes, then refrigerate for at least 4 hours.

When ready to serve, run a knife around the edges of the molds to loosen and invert onto plates. Top with diced pineapple and a drizzle of juice.