Soak the gelatine leaves in cold water.
Split the vanilla pod with a sharp knife, scrape it then put the pod and the beans in 200ml of water. Add the sugar and mix well. Bring to a boil, remove from the heat and let infuse 15 minutes. Then add the gelatine and stir to dissolve it completely. Remove the vanilla pod.
In a food processor, pour the coconut milk, the condensed milk and the gelatined syrup. Whiz until you get a smooth mixture. Then pour it all into a mold or a dish and let it cool.
Let it set in the refrigerator for 3 hours.
«This dessert can be served with an exotic fruit or berry coulis. It's best when eaten really cold.»