To make the panna cotta:
Place the cream, coconut milk and sugar in a sauce pan. Stir often until the sugar has dissolved. Remove from the heat and add the coconut extract.
In a medium bowl place the gelatin and add the water. Stir well until combined.
Add the coconut milk mixture to the gelatin and stir well.
Using cooking spray, grease 6 ramekins & set aside.
Pour the panna cotta mixture into the ramekins. Place in the refigrerator for at leats 4 hours or until ready.
To make the rapsberry sauce:
Place all the ingredients in a small saucepan over medium-low heat and cook for about 20 minutes, stirring occasionally.