In a medium saucepan, combine coconut milk, heavy whipping cream, powdered sugar, vanilla extract, and optional coconut zest

Heat gently over medium heat, stirring occasionally, until the sugar fully dissolves and mixture is warm but not boiling

Remove from heat and set aside while you prepare the orange layer

In a small bowl, sprinkle gelatin powder over fresh orange juice and let it bloom for 5 minutes

In another small saucepan, heat the orange juice and sugar over low heat until sugar dissolves and mixture is warm

Stir the bloomed gelatin into the warm orange juice until fully dissolved

Allow the orange gelatin mixture to cool slightly

Pour the coconut cream base into serving glasses or a large dish, filling halfway

Chill in the refrigerator for 15–20 minutes until slightly set

Pour the orange mixture over the coconut layer and return to the refrigerator

Chill for at least 2 hours until both layers are fully set

Before serving, garnish with toasted coconut flakes, orange slices, and mint leaves