In small bowl, add water and sprinkle gelatin in even layer over water. Set aside to bloom for 5 minutes.

In small saucepan over medium heat, pour pomegranate and cherry juice. Just before boiling point, stir in sugar until dissolved.

Add gelatin to saucepan and whisk until fully dissolved.

Set aside and let cool slightly.

Coat inside of six ramekins with coconut oil. Divide pomegranate-cherry gelatin mixture amongst ramekins.

Refrigerate for approximately 45 minutes.

NOTE: Allow gelée to set enough so panna cotta creates separate layer on top when added during assembly. If gelée is too liquid, chill for additional 10-15 minutes.

In small bowl, add water and sprinkle gelatin in even layer over water. Set aside to bloom for 5 minutes.

In saucepan over medium heat, add coconut milk and stir in honey and vanilla.

Add gelatin and whisk until fully dissolved.

Set aside to cool.

Remove ramekins from fridge and gently divide panna cotta mixture amongst them.

Return to fridge and chill for at least 4 hours.

In dry pan over medium high heat, toast coconut flakes, if using. Toss to prevent flakes from burning. Remove from heat when just golden brown. Allow to cool.

To serve, run butter knife around perimeter of ramekin to loosen. On dessert plate, place ramekin upside down and wiggle gently to release.

Sprinkle with toasted coconut flakes, if desired, and serve immediately.