Pour 1/4 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 for about 5 minutes, until just beginning to simmer.

Pour the hot coconut milk into the gelatin mixture and whisk to combine. Stir in the juice for color.

Divide into ramekins or other serving dishes, then refrigerate until set, about three hours. Sprinkle with pomegranate seeds to serve.