Spoon about 1 tablespoon of ube halaya in the centers of 7 baking molds or cups (4 inches deep, 4 inches diameter). Set aside.
Sprinkle unflavored gelatin powder over 3 tbsp cold water in a small bowl. Let this mixture sit until it starts to soften (about 5 -10 minutes). Microwave it for 15-18 seconds at a time until the mixture turns to liquid and is clear.
In a small saucepan, combine heavy cream and sugar and heat over low, stirring until the sugar is dissolved. Add coconut milk and stir just until the mixture is heated through for about a minute or two. Add the gelatin liquid and stir well. Turn off heat. Stir in vanilla extract.
Pour the liquid mixture until each mold is about 3/4 full. Press the uba halaya so that they are submerged in the cream. Chill the panna cotta in the fridge to set for at least 12 hours. To unmold, run a knife gently along the edges of the panna cotta. Carefully turn over on serving plates. Garnish with coconut flakes.