Coconut Panna Cotta

Sprinkle gelatin over water and set aside for 5 minutes. In a small pan, heat coconut milk and sugar. Once warm, add bloomed gelatin and stir until all gelatin has dissolved.

Add Greek yogurt, vanilla, and coconut extract to a separate bowl. Pour warm coconut mixture over the Greek yogurt and whisk to combine. Careful not to whisk too vigorously, you only want to incorporate mixture and not add too many air bubbles.

Pour panna cotta mixture into ramekins as evenly as possible. Let them set up in a refrigerator for at least 6 hours, or overnight.
 
Make the chocolate layer by heating cream until just before it boils. Slowly pour hot cream over chocolate little by little. Once cream is fully incorporated into chocolate and you have a smooth chocolate sauce, pour chocolate into ramekins until there is an even layer in each ramekin.
 
Let the chocolate set up for 1 hour.
 
Scrape passionfruit seeds out of each fruit. Spoon passionfruit seeds on top of each layer of chocolate.