Preheat the oven to 325 degrees F. Blend together 1 1/2 cups of the coconut milk, honey vanilla, cinnamon, and salt.
Heat the remaining coconut milk in a small saucepan over medium until just beginning to steam. Stir in the gelatin until dissolved, then pour into the blender and process on low speed for 30 seconds.
Divide between four six-ounce ramekins. Place them in a large baking pan and add 1" of water to the bottom, then bake until set, about 60 minutes.
Meanwhile, combine the strawberries, 2 tablespoons honey, and basil in a baking dish of their own and add to the oven during the last 15 minutes of baking.
Allow both to cool to room temperature, then puree the berry mixture and top the pots de creme with it. Chill before serving.