Check the gelatin's packet's instructions before starting.
Soak the gelatin leaves in cold water according to the packet's instructions, about 10 minutes.
In the meantime place the coconut yogurt, sugar, and vanilla extract into a bowl. Mix well.
Squeeze the gelatin leaves lightly and place them into a saucepan large enough to hold all the filling at the end. Heat very gently while stirring all the time until the gelatin leaves are completely dissolved. Do not let it come to a boil.
Remove from the heat and start adding the coconut mixture to the gelatin, one tablespoon at a time. Only add the next tablespoon when the previous one is completely incorporated.
Set 10 Raffaellos aside, you will need 8 halved ones + 1 whole for the decoration, but one or two might break when you try to halve them. Chop the remaining Raffaellos, taking care to chop the almond they contain as well.
Fold the chopped Raffaello into the coconut gelatin mixture.
Place the mixture in the fridge until it starts to set. It should only start to set and not set completely.
In the meantime beat the heavy cream until stiff.
When the yogurt gelatin mixture is slightly set, fold the heavy cream into it.