Set aside a quarter of the milk and add the gelatin to it and let it bloom

In a small pan, gently heat the rest of the coconut milk, cocoa, sugar and salt, whisking until the sugar has dissolved, and let simmer for 5 minutes

Remove from the heat and whisk in the bloomed gelatin and vanilla

Divide the mixture evenly among 4 plastic glasses or serving bowls sprayed very lightly with cooking oil spray, let cool and refrigerate overnight

Unmold by gently squeezing the container sides, then tapping inverted container in center of single serving dishes. If they're troublesome to come out, dip the containers briefly in hot water then try again