Bring the coconut milk, milk, sugar, vanilla pod and seeds to the boil in a pan, reduce the heat, simmer for approx. 10 mins. Remove the pan from the heat. Stir the gelatine into the hot liquid, pour through a sieve into a measuring cup, pour into the prepared moulds, leave to cool. Cover and leave to set in the fridge for approx. 6 hrs. or overnight.
Place the chocolate and milk in a thin-sided bowl, suspend the bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth, allow to cool slightly. Carefully slide the tip of a knife around the edges of the panna cotta. Briefly dip the moulds in warm water, tip the panna cotta out onto plates, serve with chocolate sauce and coconut flakes.