Pour the water into a medium bowl. Sprinkle the gelatin on top (don't stir) and set aside for 5 minutes.
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.
Vigorously whisk in coconut extract and salt.
Cool 20 minutes before whisking in Chobani.
Divide among ramekins, cover with plastic and chill overnight.