Lightly oil six small bowls, ramekins or teacups.
Pour cold coconut milk into a medium saucepan, and sprinkle gelatin over the top. Allow to sit 1 minute for gelatin to soften.
Add coconut cream, sweetener and salt, and place over medium heat. Stirring to dissolve the gelatin, sweetener and salt, bring mixture to a boil. When boil is reached, remove mixture from heat, and carefully add chocolate and vanilla extract.
Allow to sit until chocolate has melted; then whisk together. Mixture should be smooth and glossy with no lumps.
Divide mixture among prepared dishes; loosely cover each with plastic wrap. Refrigerate until fully set, at least 4 hours, preferably overnight.
In a mixing bowl, crush half of the raspberries with a fork until mashed. Mix in sweetener; then gently fold in other half of the berries. Cover, and refrigerate until ready to serve.
To unmold panna cotta, run a thin, flexible knife around edge of each dish; briefly dip outside of ramekins to just below the rim in very hot water. Place a small plate or saucer over top of panna cotta, and invert, shaking gently to release. To serve, drizzle a tablespoon of raspberry sauce over each panna cotta. Place a small plate or saucer over the top of the panna cotta and invert, shaking gently to release.