2 envelopes unflavoured gelatin, about 4½ teaspoons
In a medium saucepan, heat the coconut milk, creams, sugar and vanilla bean (split lengthwise, scrape seeds and add to the coconut mixture); stir to dissolve the sugar. Bring just to the boil; then remove from heat, cover and let steep for 20 minutes.
Sprinkle the gelatin over the cold water in a small-sized bowl and let stand for 5 to 10 minutes.
Using a fine mesh sieve, strain (to remove vanilla bean) the very warm Panna Cotta mixture into a medium-sized bowl. (OR Add 2 tsp vanilla)
Add the gelatin to the Panna Cotta mixture and whisk until the gelatin has completely dissolved.
Pour the Panna Cotta into your serving glasses (leaving room for your layer of pomegranate jelly) and chill for at least 3 hours.