For almost 6 months or so, I've been using coconut sugar (we are trying to be organic, low sugar, etc.), and the last batch of sugar I bought from my usual supplier was moist.

I have tried making a milk chocolate with coconut milk powder but it is really soft and it is driving me crazy.  I want the flavor really strong so I used 35% coconut power but it won’t set up.  Should I use less cocoa butter?  I put in about 8 oz to a two pound batch.  I’ve even tried tempering it and it stays soft. 

It looks like you ended up with the perfect storm of a recipe to just not behave in a cooperative fashion.  You both have too much fat in the recipe and too much of it is coconut oil.    Let’s see if we can get you a good coconut milk chocolate recipe that is still strongly flavored.