In a small bowl, combine the cold water and powdered gelatin. Allow it to sit for about 5 minutes until the gelatin absorbs the water and becomes gelatinous.
In a saucepan over medium heat, whisk together the canned coconut milk, cream of coconut, and salt. Stir occasionally until the mixture is warm, but do not let it boil.
Once the coconut mixture is warm, add the bloomed gelatin to the saucepan. Stir until the gelatin is fully dissolved, then remove from heat. Allow it to cool to room temperature.
In a separate bowl, use an electric mixer to whip the heavy whipping cream and granulated sugar until soft peaks form. Be careful not to over-whip, as it can turn grainy.
Gently fold the cooled coconut mixture into the whipped cream. Use a spatula to combine until no streaks remain, being careful to maintain the lightness of the whipped cream.
Divide the mousse into serving dishes or glasses. Cover and refrigerate for at least 2 hours, or until set.
Once the mousse is set, serve it chilled. You can top it with shredded coconut, fresh fruit, or a drizzle of chocolate for an extra special touch.
