In a small bowl sprinkle gelatin over the water and stir. Set aside to bloom.
In a small sauce pan heat the coconut milk, sugar and vanilla bean to a boil. Whisk in a quarter cup of the coconut milk into the gelatin to melt. Pour gelatin mixture back into the coconut milk and whisk until smooth.
Pour panna cotta in jars and place in refrigerator for 4 hours or overnight.
Recipe adapted from inspiringeveryday.com