• Place one can of coconut milk into the fridge to chill.
• Add half of the other can of coconut milk, the honey, vanilla and tapioca or arrowroot to a blender or food processor and mix on high to combine. Pour into a small pan and bring to a slow boil for about 2-3 minutes so the mixture thickens and coats the back of a spoon.
• Place the remaining half can of coconut milk in the blender with the sea salt and add the mixture from the pot. Blend to combine.
• Add the gelatin and blend for 2 minutes or so to dissolve the gelatin.
• Pour the mixture into a loaf tin (lined with baking paper) and place in the freezer for approx. 1-2 hours to set the mix to a jelly.
• Meanwhile, toast the pistachios nuts under a low grill watching them carefully so they don't burn. Set aside in the fridge to cool.
• Once the mixture in the freezer is set and wobbly. Place it back into the blender or food processor with the chilled can of coconut milk. Blend until a smooth, thick mixture forms.
• Fold in the frozen raspberries and ½ cup of chilled pistachio nuts (reserving ¼ cup of the nuts for garnish). Fold the mixture until the raspberries release a little of their colour.
• Re-line your loaf tin with baking paper and pour in the mixture. Cover and freeze over night or until ready to serve. 
• Serve by inverting the tin onto a plate or platter. Top with the fresh raspberries and the remaining pistachio nuts. 
• Drizzle over the honey and serve immediately.
• Use a large, sharp knife to cut the slices and run it under warm water between each slice. 

Thermomix

• Place one can of coconut milk into the fridge to chill.
• Add half of the other can of coconut milk, the honey, vanilla and tapioca or arrowroot to the thermomix bowl and heat 5 minutes, 100, speed 3.
• Now add the remaining half can of coconut milk and sea salt. Blend, 30 seconds, speed 4.
• Add the gelatin to the bowl and blend, 2 minutes, speed 4.
• Pour the mixture into a loaf tin (lined with baking paper) and place in the freezer for approx. 1-2 hours to set to a jelly.
• Meanwhile, toast the pistachios nuts under a low grill watching them carefully so they don't burn. Set aside in the fridge to cool.
• Once the mixture in the freezer is set and wobbly. Place it back into the Thermomix with the chilled can of coconut milk. Blend 30 seconds, speed 4.
• Using your spatula, gently fold in the frozen raspberries and ½ cup of chilled pistachio nuts (reserving ¼ cup of the nuts for garnish). Fold the mixture until the raspberries release a little of their colour.
• Re-line your loaf tin with baking paper and pour in the mixture. Cover and freeze over night or until ready to serve.
• Serve by inverting the tin onto a plate or platter and top with the fresh raspberries and the remaining pistachio nuts. 
• Drizzle over the honey and serve immediately.
• Use a large, sharp knife to cut the slices and run it under warm water between each slice.