Pour 3 cans of the milk/cream, honey, salt and vanilla powder into a small stockpot.
Pour the remaining can of milk or cream into a small bowl.
Sprinkle the gelatin over the bowl of milk or cream. Stir to combine and then set aside.
Heat the stockpot over medium heat until the coconut mixture is just hot. You’ll see bubbles forming around the edge of the pot
. Reduce the heat to low and then add the gelatin mixture to the stockpot and stirring constantly with a whisk until it’s completely smooth. You may need to use your whisk to break down any lumps. Do this quickly. As the gelatin heats up it will be harder to break up.
Remove from the heat. If at this point the coconut mixture has bit of gelatin floating at the top, strain them out.
Spread the avocado oil around the interior or the mold. This will help release the mold when the time comes.
Next pour the strawberry puree in the mold followed by the coconut mixture. If you have any extra coconut mixture, add it to ramekins or other molds as additional desserts.
Carefully place the mold in the fridge for about 4 hours or until chilled and solid.
When you are ready to serve, place a plate servings side down on the mold. With one hand on the plate and one hand of the mold, flip it over.
The dessert should release from the mold and land in one piece on the plate.
Garnish with kale, spiders or additional molds as an extra spooky garnish.