Pre-heat oven to 170°C (150°C fan-forced). Soak gelatine leaves in the milk, allowing them to soften.
Combine cream, sugar and vanilla seeds and pod in a small saucepan and heat until just coming to the boil. Remove from heat and add the milk and gelatine mixture, stirring until the gelatine has dissolved.
Strain mixture through a sieve into a pouring jug. Then pour evenly between serving glasses. Refrigerate uncovered for at least 3 hours or until set and chilled.
For wafers, combine the eggwhite, coconut and sugar mixing well. Spoon teaspoonsful onto a lined oven tray, spreading out to a thin circle. Bake for 12-14 minutes, until golden and crisp. Allow to cool on the tray for 5 minutes, before removing to a cooling rack to cool completely.
For coulis, combine sugar and water in a small saucepan and heat until sugar has dissolved. Remove from heat and allow to cool slightly. Add raspberries to sugar syrup, and puree until smooth. Press through a sieve to remove seeds and refrigerate until ready to serve.
For serving, remove panna cotta from the refrigerator and pour in the raspberry coulis.