In a saucepan, whisk together coconut milk and gelatin. Let sit for 5 minutes. Then turn on the burner and whisk over medium heat until gelatin is dissolved. Let cool.

Puree the strawberries in a food processor or blender. Add the cooled coconut milk mixture, creamed coconut, honey and salt. Blend, then taste and adjust honey, if necessary. Pour into a bowl and refrigerate until set, at least 4 hours.

Before serving, transfer the chilled mixture to a food processor. Puree until creamy and serve. If the mousse is too thick, add more coconut milk, a teaspoon at a time. You can store leftover whipped mousse in the fridge, but for best results re-whip it in in a food processor after letting it sit in the fridge.