Step 1

Gently heat ½ cup of coconut milk (or water) on the stove until it's hot but not bubbling. Put remaining ½ cup room temp coconut milk in a spout bowl. Gradually whisk gelatin completely into unheated milk to temper the gelatin. Whisk hot milk it into gelatin mixture then whisk in honey, vanilla and cinnamon.

Step 2

Quickly pour into silicone molds set on a baking sheet. Refrigerate to set. Pop out of molds and store in airtight container in fridge.

Step 3

This same recipe holds for any liquid you use. Temper gelatin in half of the liquid at room temp then blend gelatin with the remaining half of hot liquid. Easy Peasy!