Place the fruit in the bowl of a food processor and process until very, very smooth, about 30 seconds. (The smoother you can get it, the better the final texture will be.) Transfer to a small saucepan and add the honey. Bring to a low simmer over medium-low, stirring often.

Meanwhile, place the coconut milk in a small bowl. Sprinkle the gelatin over top and let sit for 2-3 minutes to dissolve. Whisk well, about 1 minute, to make sure the gelatin is completely dissolved and dispersed.

Add the hot fruit to the coconut milk mixture and whisk for about 30 seconds to 1 minute until completely smooth. Pour into an 8x8-inch baking pan or a silicone candy mold and let set for at least 3 hours in the fridge. (They will be firm after an hour, but they come out of the pan easier if they chill longer.)

Cut into squares or shapes and gently and slowly remove from the pan to prevent sticking.

To store, place in an airtight container in the fridge for up to 5 days. (If you see little beads of condensation on the sides of your container, simply dry with a paper towel.)