Combine five cups of water and sugar in a pan and cook over low heat until sugar dissolves. Add the gelatine and continue cooking until it gets completely dissolved in the sugar syrup. Remove from heat and add the coconut milk, milk powder and puréed mango pulp and mix until well blended. Stir in the chopped mango. Pour into individual moulds and place in a refrigerator till set. Garnish with the pomegranate kernels and serve.