In a bowl, mix the diced pineapple, sugar (if using), and lemon juice together. Let it sit for a few minutes to macerate.

Sprinkle the gelatin over the water in a small bowl and let it sit for about 5 minutes.

Heat the bloomed gelatin in the microwave for about 10 seconds until it's fully dissolved.

In a mixing bowl, whip the heavy cream and powdered sugar together until soft peaks form.

Gently fold in the coconut cream and vanilla extract until everything is smoothly blended.

Carefully stir the dissolved gelatin into the whipped mixture.

In individual serving cups, add a layer of the coconut mousse, smoothing it out evenly.

Spoon the macerated pineapple on top of the mousse layer.

Add another layer of coconut mousse on top of the pineapple, smoothing the surface.

Cover the cups with plastic wrap and place them in the refrigerator for at least 2-4 hours or until set.

Before serving, garnish with toasted coconut flakes or mint leaves.