Pour ¼ cup coconut milk into a mixing bowl and sprinkle the gelatin on top. Let stand for 2 minutes, then whisk to dissolve any lumps.
Combine the remaining coconut milk with the honey in a saucepan over medium heat. Stirring constantly, cook until just beginning to simmer, about 5 minutes.
Pour in the gelatin mixture and whisk to combine. If using, stir in the juice.
Divide into 4 ramekins or other serving dishes and refrigerate until set, at least 3 hours. Garnish each with 2 tablespoons pomegranate seeds to serve.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/pomegranate-pots-de-creme/