Whisk the coconut cream, yoghurt and vanilla together. Dissolve gelatin in boiling water and allow to cool slightly. Whisk in the gelatin to the yoghurt mixture until well combined. Transfer the yoghurt mixture into a pouring jug.
Lightly grease six molds, small teacups, or ramekins with oil or butter. Pour the mixture equally into the molds, and refrigerate until set (at least 4 hours or overnight).
To serve, remove from fridge and run the bottom of the mold under hot tap to loosen the panna cotta, so you can remove it and place on saucer. Strain the passion fruit pulp to remove seeds. Add a dash of water to the passionfruit mixture and stir through.
Decorate with fresh passion fruit pulp and any fruits you wish, or add to granola for a beautiful breakfast!