Step 1

Pour the water into a medium bowl. Sprinkle the gelatin on top (don't stir) and set aside for 5 minutes.

Step 2

In a small saucepan bring the cream, coconut milk and sugar to a simmer over high heat, stirring often. Once it starts to bubble, turn off the heat and pour the hot liquid over the gelatin.

Step 3

Vigorously whisk in coconut extract and salt.

Step 4

Cool 20 minutes before whisking in Chobani.

Step 5

Divide among ramekins, cover with plastic and chill overnight.