Chocolate Coconut Panna Cotta

(recipe from the back of the Guittard Chocolate box)
Makes 6 (3.5 oz) servings

1 can (14 oz) coconut milk*
1 envelope (1/4 oz) gelatin
2 tablespoons sugar
4 oz semisweet chocolate, coarsely chopped
1 teaspoon vanilla

Place the coconut milk in a medium saucepan. Sprinkle gelating over the top of the coconut milk and let stand several minutes. Add sugar and chocolate. Whisk over medium-low heat to scald, and until the gelatin and chocolate are melted. Add vanilla and pour through a strainer into a large measuring cup. Pour into ramekins. Cover and chill until set at least 2-3 hours, or overnight. Serve with coconut caramel sauce.

*if making for Passover use this recipe to make the coconut milk.