Combine 2 cups of water with ½ cup of castor sugar in a medium sauce pot over medium heat. Stir until it boils and the sugar dissolves (about 3-5 minutes).

Soak 2 tablespoons of gelatin in cold water for 1 minute to hydrate.

Once the sugar is dissolved, reduce heat to medium-low and whisk in 1 cup of coconut milk powder. Stir for 1-2 minutes until smooth.

Remove from heat, squeeze excess water from gelatin, then whisk it into the warm coconut mixture until dissolved.

Pour mixture into serving glasses or bowls, chill for 10 minutes, then refrigerate for at least 2 hours or overnight.

Once set, serve with fresh mango slices and a sprinkle of toasted desiccated coconut.