Pour the gelatin into a small bowl with the water. Mix to combine then set aside to bloom (thicken)
Into a small saucepan add the coconut cream, passionfruit pulp, lemon or lime juice and the thickened gelatin.
Place over a low heat on the stovetop and continue stirring until the gelatin has dissolved
Pour into moulds or a baking dish to set in the fridge for at least two hours* Coconut cream has a tendency to split if it is heated too high, so I just keep these warm over the stovetop. If your cream does split, they will still taste delicious but will look different as the cream will sit below once firm.