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. Simmer for about 10 minutes.
Remove vanilla coconut milk from the stove. Remove vanilla pod. Squeeze the gelatine and dissolve in the hot coconut milk. 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.