Sprinkle the Powdered Gelatin over the Water in a small bowl and let it bloom for 5 minutes until the gelatin absorbs the liquid and becomes spongy.
In a medium saucepan, combine the Whole Milk, the Coconut Milk, the Granulated Sugar, and a pinch of Salt. Warm gently over medium-low heat, stirring occasionally, until the sugar has fully dissolved and the mixture is hot but not boiling.
Remove the pan from the heat and stir in the bloomed gelatin until it is completely dissolved and the mixture is smooth.
Let the mixture cool for 10–15 minutes, stirring occasionally to prevent a skin from forming.
Pour the cooled mixture into individual ramekins or a single dish, cover, and refrigerate for at least 4 hours (or until fully set).
To serve, run a thin knife around the edges of the ramekins and invert onto plates or simply spoon the pudding into bowls. Enjoy plain or with fresh fruit, toasted coconut, or a drizzle of honey if desired.
