In a medium bowl add the cold water and the gelatin sheets. Leave them to soak for 10 min.
In a medium saucepan over medium heat mix the heavy cream, coconut milk, almond milk, sugar and coconut extract, stirring constantly. At first boil add the drained gelatin sheets and mix until completely dissolved, about 3 minutes.
Turn off the heat and add the white chocolate. Stir until dissolve.
Let the mixture cool slightly. Then evenly distributed into a flexible silicone mold of your choice. Refrigerate for 2 - 3 hours or overnight.
Prepare Chocolate Sauce:
In a medium saucepan over medium heat, whisk together the almond milk, sugar, corn syrup and cocoa powder. Bring to a boil. Remove from heat and stir in the chocolate chips until melted. Let the chocolate sauce stand for a few hours before serving.
When serving dip the mold into hot water (not submerge it, of course, just dip it in up until about 1 inch away from the top) for 5 – 10 seconds. Place a plate on top and quick flip it over. You may need to give a gentle wobble to get it loose. Serve with chocolate sauce.