In a small bowl, sprinkle gelatin over cold water. Let stand 5 minutes until spongy and fully absorbed.

Open coconut milk cans and scoop only the thick cream from the top into a medium saucepan (reserve 1 cup of the thinner liquid, refrigerate the rest for smoothies). You should have about 1.5 cups cream. Add sugar and salt. Warm over medium-low heat, whisking occasionally, until sugar dissolves and steam rises - do not boil, about 3 minutes.

Remove from heat. Add bloomed gelatin and whisk vigorously until completely dissolved, about 1 minute. Whisk in vanilla. Pour through fine-mesh sieve into a large bowl to remove any lumps. Let cool to room temperature, about 10 minutes, whisking occasionally to prevent skin from forming.

In a separate large bowl, beat the reserved 1 cup thinner coconut liquid with electric mixer on high speed until frothy and increased in volume, about 2 minutes. It will not whip to stiff peaks like dairy cream but will become light and airy.

Gently fold the whipped coconut into the cooled gelatin base in three additions, using a rubber spatula. Fold just until no streaks remain - do not overmix or you will deflate the mousse.

Divide evenly among 6 glasses or ramekins. Refrigerate uncovered until fully set, at least 4 hours or up to 24 hours.

Top with toasted coconut flakes and fresh fruit just before serving.