Place the coconut milk in a medium sized pot.
Sprinkle over the gelatin and let it rest for 5 minutes (the gelatin will moisten and go crinkly).
Pop on a low heat and warm for 3 or 4 minutes, stirring continually to dissolve the gelatin. Take care not to overheat it. It should only warm to body temperature (so you can easily stick your finger in it without burning). Once the gelatin is dissolved, stir in the sweetener and vanilla until combined.
Grease 4-6 small ramekins with coconut oil and divide the coconut milk mix between them. Pop in the fridge for about 4 hours to set. If you don’t want to invert it, you can serve it after approx. 1 hour.
An hour before you serve your pannacotta, combine the balsamic and sweetener and mix through your strawberries to marinade.
You can serve the pannacotta in the dish it is set in. Or, to invert your panna cotta from the mould, sit in a bowl of hot water for 3 seconds, run a knife just around the rim of the mould and invert onto a serving plate.
I've also served this in one large glass bowl (like you would a trifle) for a big crowd.
Top with berries and a few mint leaves and serve immediately.