As this gummie recipe has 2 layers we are going to do 2 separate processes.
Take 2 bowls. In one add 1 cup of water, in the other add the cup of coconut cream. To each bowl sprinkle over 5 tbs of gelatin and mix well to combine and set aside to 'bloom'. This process allows the gelatin to swell and dissolve properly in the next steps.
Take the berries and blend in a food processor until smooth then transfer to a small pot. Heat over a low heat until warm then add in the bloomed gelatin in the WATER (not the coconut cream). Stir well until completely dissolved then remove from the heat.
Grab a baking dish and line it with baking paper. Pour in the berry layer and pop that in the freezer to begin to set while you make the next layer. You can use chocolate molds too if you'd like to make different shapes.
In the same saucepan (because ain't nobody got time for extra washing) add the remaining 1 cup water and heat until warm, add bloomed gelatin in coconut cream, vanilla and honey and heat over a low heat until completely dissolved and remove from the heat. Allow to stand until room temperature.
Grab the berry layer out of the freezer. Pour over the room temperature vanilla layer then pop it in the fridge to set for 1-2 hours. Once it's set you can slice it. Store in the fridge for up to 1 week or in the freezer for up to 3 months.