In a medium saucepan, bring coconut milk, both types of cream, sugar, and vanilla to a boil over medium heat, stirring until sugar is dissolved. Remove from heat and cover for 20 minutes. Fill a small bowl with 1/4 cup plus 2 tablespoons cold water. Sprinkle gelatin over the water and allow it to bloom (soften), 5 to 10 minutes. Add gelatin mixture to coconut mixture and whisk until combined. Pour a small amount into the shot glasses (about 1/2-3/4 full) and refrigerate until set. About 2 hours.
Once the Panna Cotta is set,
Pomegranate Jelly:
In a medium sized bowl stir together gelatin and 1/4 cup boiling water until gelatin is dissolved.
Add juice and sugar and stir until well combined.
Add a small amount to the top of the panna cotta. Place in the refrigerator until set. About 1 hour Top with a few pomegranate seeds before serving.