1½ cups unsweetened coconut milk or almond milk (can use vanilla or sweetened if desired)
1 tablespoon powdered gelatin
1 pound strawberries, hulled
½ cup vanilla coconut milk yogurt
2 tablespoons honey
1 tablespoon lime juice
Instructions
Place ½ cup of the coconut milk in a small bowl and stir in the gelatin. Let stand 5 minutes.
Boil remaining coconut milk and add gelatin mixture to the pan whisking to dissolve.
In a blender, add all ingredients including the coconut milk-gelatin mixture and process until smooth.
Slowly pour into 6 (6 oz) ramekins or molds.
Refridgerate 8-10 hours until set. Serve directly in the ramekins or unmold upside down onto a plate by running a thin rubber spatula around the inside edge of the ramekin.