Pour ½ cup coconut milk into a medium saucepan and sprinkle evenly with gelatin. Let the milk sit for 5-10 minutes to allow the gelatin to soften. Heat the coconut milk, cocoa, chipotle, and gelatin over medium heat, whisking vigorously until gelatin, cocoa, and chipotle are dissolved and the coconut milk begins to steam. Stir the remaining coconut milk and honey into the pan and whisk until all of the ingredients are dissolved. Remove the pan from the heat and stir in the vanilla. Let the mixture cool for 10 minutes.

Divide the mixture evenly among 6 glasses or small bowls. Cover the bowls with plastic wrap tightly, making sure the plastic wrap does not touch the cream’s surface. Refrigerate for 5 hours, until cold and set.