Heat the coconut milk in a small saucepan over low heat. Remove about ¼ cup and stir the gelatin into that until it dissolves completely.
Slowly pour the gelatin mixture back into the saucepan, stirring constantly to keep any lumps from forming. Add the ¼ cup honey and vanilla and mix well.
Divide the pudding evenly between four serving dishes and place in the fridge for 30 minutes to cool and set. If they become too firm (like jello), you can whip them a little by hand to make them a little more "pudding-y".
Divide the bananas, pineapple, and strawberries between the four puddings and top with whipped coconut cream.
Combine the carob, remaining honey, and coconut oil in a saucepan over low heat and stir until well-mixed.
Remove from heat, pour into a piping bag (or plastic bag with a small piece of the corner cut off) and squeeze over the puddings to serve.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/banana-split-pudding/