In a small saucepan, stir the gelatin into the water and let it sit for 10 minutes to bloom. Once bloomed, warm the mixture over low heat, stirring gently, until the gelatin dissolves completely. Do not let it boil.

In a medium bowl, whisk the yogurt until smooth. Add the erythritol (or powdered sugar), shredded coconut, and vanilla. Whisk to combine.

Slowly pour the warm gelatin mixture into the yogurt mixture, whisking constantly to keep the texture smooth. Once fully combined, divide the mixture evenly between individual dessert cups or silicone molds.

Refrigerate for at least 3 hours, or until set. Serve chilled, topped with additional coconut or fresh fruit if desired.