Combine strawberries, lemon juice, and honey on low heat in a small saucepan on the stove.
Stir until warm, not hot as it will kill the probiotic quality in the honey.
Add 7 T. of the gelatin and immediately mix with an immersion blender until smooth and lump free.
Pour strawberry mixture into molds, but ONLY fill each on halfway (the rest of the space will be filled by the cream).
Put the strawberry molds in the freezer. For easy transport, place the silicone mold on a cookie sheet.
Combine the coconut milk, vanilla, and maple syrup in a clean saucepan and warm on low.
Add 6 T. gelatin and mix immediately with immersion blender.
Take out the strawberry molds and complete the pouring with the cream portion.
Put back in the freezer for 30 minutes.
Bring out and let sit until room temperature. Store for a week at room temperature, refrigerate if they manage to last longer than that. Enjoy!