Soak gelatine in cold water. Cut the vanilla pod lengthwise and scrape out the pulp. Boil up coconut milk, cream, 4 tablespoons sugar, vanilla sugar, vanilla pulp and vanilla pod
Remove vanilla coconut milk from the stove. Let it cool down for about 1 hour. Squeeze the gelatine and stir in after 10 minutes. Remove vanilla pod. Divide into eight small glasses (each containing approx. 140 ml) and chill for at least 3 hours
Peel the mango. Cut the flesh from the stone. Squeeze the lime. Puree mango and lime juice finely, sweeten with sugar if necessary. Arrange panna cotta with mango puree. Decorate with coconut chips