Pre-chill the can of coconut milk. It should be cooled for several hours or overnight.
Making the crust
If using a drier-type date, soak the dates in a glass of water while you gather the rest of your ingredients.
Add the shredded coconut to a food processor and begin to process it until the coconut begins to stick together.
Drain and add the dates to the food processor, one at a time, and continue to process the mixture until the dates are well chopped and a paste is formed.
Press the coconut date mixture into the bottom of the pan(s), pressing part of the mixture up and onto the sides of the pan.
Making the filling
Remove the can of coconut milk from the refrigerator and scoop the solidified cream off the top. Place the solidified cream into a blender.
Rinse and dry the strawberries. Remove the stems and add the strawberries to the blender with the coconut cream.
Pour the remaining liquid from the bottom of the can into a saucepan along with the gelatin. Heat them over low to medium heat, stirring constantly until the gelatin is well dissolved. If the can of coconut milk was mostly coconut cream and there was very little liquid left, you may need to add a couple of tablespoons of water to fully dissolve the gelatin.
Once the gelatin is dissolved, add the honey to the warm gelatin mixture and stir until it is completely incorporated.
Add the gelatin mixture to the blender with the strawberries and coconut cream and process until obtaining a smooth puree.
Pour the filling mixture into the prepared crusts, and refrigerate until set. (It's best to give yourself at least an hour, but it does tend to set pretty quickly.)
Slice, serve, and enjoy!
I use two 6-inch pie pans with removable bottoms for this recipe. You can make this with one larger, 9-inch pie instead without needing to alter the quantities. Some coconut milks set more solid in the refrigerator than others. If using a thinner type coconut milk, you may need to add more gelatin to make a pie that holds its shape when sliced.To save time, you can use frozen strawberries rather than fresh ones. The cold temperature of the frozen berries will help set the mixture more quickly. The honey can be substituted for maple syrup or other sweeteners.