For the cams, soak gelatine cold. Mix coconut milk, milk and sugar. Heat up about 10 tablespoons. Squeeze the gelatine and dissolve in it. Stir into the rest of the milk mixture and chill for about 15 minutes until the mixture begins to gel. Whip cream until stiff, fold in. Pour the mousse into a shallow bowl, chill for at least 3 hours.
Halve the pomegranate and remove the seeds. On a plate mix with coconut flakes. Use a tablespoon to cut out 8-12 cams from the mousse. Place it on the pomegranate-coconut mixture and carefully turn it or sprinkle it over it. Place on four to six plates and sprinkle with syrup.
Squeeze about 7 pomegranates. Pour 900 ml pomegranate juice and 300 ml orange juice through a sieve into a wide pot. Stir in 1 packet of bourbon vanilla sugar and 400 g sugar. Bring everything to the boil and boil down over high heat for about 20 minutes until syrupy. If necessary, skim off any excess water and pour into a clean bottle immediately. Let it cool down.