Place the Coconut Cream, double cream, sugar and vanilla pod in a pan and heat gently until boiling, and then simmer gently for 5 minutes. Remove from the heat. Split the vanilla pod and mix seeds into mixture.
Meanwhile, place the gelatine in a shallow dish and cover with cold water. Squeeze out the gelatine and add to the hot cream. Stir until dissolved then strain into 4 or six ramekins or small pudding moulds. Cool then chill until set.
Run a knife round the edge of each pannacotta and turn out onto serving plates. Serve with mango and passion fruit.
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