Sprinkle the gelatin over 1/4 cup of the milk and set aside for 10 minutes. Combine the remaining 1 3/4 cups milk, the sugar, and the salt in a saucepan and bring to a simmer over medium heat, stirring occasionally. Remove the pan from the heat. Whisk first the gelatin mixture, then the coconut milk, into the pan. Strain the panna cotta mixture through a fine sieve then pour it into eight 4-ounce ramekins or fancy glasses and chill overnight.
Blackberry-Lemon Sauce 2 cups frozen unsweetened blackberries, divided 1/2 cup sugar Pinch salt Juice and zest of one lemon
Place 1 1/2 cups berries into a saucepan. Add sugar, salt and zest and juice from the lemon. Bring to a boil over medium heat and cook for 5 minutes, stirring occasionally and breaking up berries. Remove from heat and allow to cool. When lukewarm stir in remaining berries, keeping them whole. Cool and serve over panna cotta or as a syrup.