Start by pouring water into a small bowl and gently sprinkle the gelatin on top. Allow it to sit and bloom for about 10 minutes.

In a medium saucepan, combine coconut sugar and 1/4 cup of coconut milk over medium heat. Whisk the mixture for about 5 minutes until it thickens slightly.

Stir in the remaining coconut milk, maple syrup, and sea salt. Heat while whisking constantly until it reaches a low boil.

Reduce heat to low and add the bloomed gelatin mixture, whisking thoroughly until fully dissolved.

Remove from heat and stir in the vanilla extract.

Carefully pour the mixture into serving dishes or ramekins. Chill in the refrigerator for at least 4 hours until firm.

Once set, top with a sprinkle of coarse sea salt and toasted coconut chips before serving.