In a small heatproof bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes until it blooms and becomes spongy.

Microwave the bloomed gelatin for 15 to 20 seconds until completely dissolved and liquefied, taking care not to let it boil.

In a blender, combine the strained passion fruit pulp, sweetened condensed milk, coconut cream, and the dissolved gelatin, then blend on high for 2 minutes until completely smooth and slightly aerated.

In a separate large bowl, whip the heavy whipping cream with a hand mixer on medium-high speed until stiff peaks form, which should take about 3 to 4 minutes.

Gently fold the blended passion fruit mixture into the whipped cream using a spatula until fully incorporated and no white streaks remain.

Divide the mixture into four dessert glasses, then chill in the refrigerator for at least 4 hours until completely set and firm to the touch.

Before serving, top each glass with a drizzle of the reserved passion fruit seeds and a sprinkle of toasted shredded coconut for a tropical crunch.