Drain berries and reserve syrup for another use or discard. Puree 1/2 cup of the berries with an immersion blender and strain if desired (this is not necessary but will yield a smoother custard). Set aside.
Bloom the gelatin by mixing 1/2 cup of the coconut milk with the gelatin powder and set aside.
Prepare molds by brushing with melted coconut oil and set on a rimmed baking tray and set aside. Tip: Clear a space in the fridge now.
In a heavy-bottomed saucepan, combine the remaining coconut milk, maple syrup and salt, whisking frequently. Bring to a simmer and remove from heat. Immediately mix in gelatin mixture and whisk to combine. Allow to cool slightly, then whisk in berry puree and vanilla extract. Pour into prepared molds, and chill to set in refrigerator for a minimum of 4 hours, or overnight.
To unmold, dip molds in warm water for 10-20 seconds and carefully tip out onto plate. Serve with chilled Mixed Berry Coulis (recipe below).
To make Mixed Berry Coulis: Place remaining Mixed Berries plus 2 Tablespoons of sugar in a medium saucepan and bring to a simmer. Once sugar is completely dissolved, puree with immersion blender (or other high speed blender) until smooth. Strain with fine mesh strainer, squeezing mixture through the strainer with a spatula to extract as much berry juice as possible. Mix in 2 teaspoons of lemon juice and additional sugar to taste. Chill completely before serving, stirring to reconstitute if mixture separates. Spoon onto chilled plate before unmolding panna cotta.