Sprinkle the gelatin over the calamansi juice in a small bowl and let absorb for five minutes.
Combine coconut cream, coconut milk, honey, and salt in a saucepan. Heat to just to a simmer, stirring occasionally. Do not let it come to boil! Meanwhile, microwave the gelatin for about 15 seconds, or until it’s melted.
Once the coconut mixture has come to a simmer, remove it from the heat. Whisk in the gelatin mixture until fully incorporated, and the mixture is smooth.
Pour into four greased ramekins or custard cups. Chill for at least 2 hours until set.