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In a small bowl, sprinkle the gelatin over the cold water. Let it sit for about 5 minutes to bloom.
In a medium saucepan, warm the coconut milk over low heat. Add the bloomed gelatin and stir until it's completely dissolved.
Remove from heat and let it cool slightly before adding the pineapple extract. Set aside.
In a large mixing bowl, whip the heavy cream with a hand mixer until it forms soft peaks.
Add the powdered erythritol and vanilla extract to the cream, and continue whipping until you achieve stiff peaks.
Fold the coconut milk mixture into the whipped cream gently, ensuring everything is well combined.
Spoon or pipe the mousse into serving dishes and refrigerate for at least 2 hours, or until set.
Serve chilled, garnished with a small mint leaf or a few shredded coconut flakes if desired.