Step 1: Prepare the Coconut Mousse

1. Sprinkle gelatin over cold water in a small bowl and let bloom for 5 minutes.
2. Warm coconut cream over low heat without boiling. Add bloomed gelatin and stir until dissolved. Let cool slightly.
3. Whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.
4. Gently fold in the coconut mixture, ensuring a smooth texture.
5. Stir in shredded coconut.

Step 2: Shape the Domes

1. Line dome-shaped silicone molds with plastic wrap (optional for easier removal).
2. Fill molds with coconut mousse and smooth tops.
3. Freeze for at least 3-4 hours, or until firm.

Step 3: Make the Chocolate Shell

1. Melt dark chocolate and coconut oil using a double boiler or microwave, stirring until smooth.
2. Let chocolate cool slightly but remain fluid for coating.

Step 4: Coat the Coconut Domes

1. Remove frozen domes from molds.
2. Place domes on a wire rack with a tray underneath.
3. Pour melted chocolate over each dome for even coverage. Let excess drip off.
4. Refrigerate for 15-20 minutes until the shell sets.

Step 5: Garnish and Serve

1. Sprinkle with toasted coconut flakes or drizzle with white chocolate.
2. Serve chilled with fresh berries or whipped cream.