2cupsmixed berriescut into bite-sized pieces (e.g. strawberries, blueberries, raspberries, etc.)
Shake the can of coconut milk well, and pour ¼ cup of it into a medium bowl. Sprinkle the gelatin on top and whisk briskly to get rid of the lumps. Set the bowl aside.
Next, heat the remaining coconut milk and honey over medium heat, stirring frequently, until the sweetened milk is steaming, but not boiling.
Pour the hot coconut milk into the bowl with the gelatin/coconut milk mixture, and whisk well to combine.
Stir in the vanilla extract and salt.
Place the bowl in the fridge uncovered for 30 minutes, and then cover with a silicone lid or plastic wrap until the pudding firms up, at least 2 hours. You can keep it in the fridge for up to 4 days before serving.
When you’re ready to serve, take the bowl of coconut pudding out of the fridge. Uncover it, and grab a hand or stand mixer.
Beat the pudding until it’s nice and fluffy and transforms from a stiff JELL-O-like texture to a thick, smooth pudding. It’ll take at least a minute, so be patient!
Divide the pudding into 4 bowls or cups, alternating layers of berries and pudding. Serve immediately and dig in!
If you refrigerate the leftover pudding, beat it again with a hand or stand mixer to get the pudding texture.