Place the silicone mould(s) onto a baking tray and set aside
Place the coconut milk, ginger, turmeric and coconut sugar (if using) into a small saucepan and slowly heat the liquid until it is just starting to simmer.
Remove the saucepan from the heat and set aside for 15 - 30 minutes to allow the aromatics to infuse the coconut milk.
Strain the coconut milk into a bowl through a fine sieve. Press the ground ginger and turmeric with a spoon as you strain the coconut milk to ensure you extract all the liquid from the spices.
Rinse the saucepan and return the strained coconut milk to the saucepan.
If you are using honey as your sweetener, stir it in now.
Sprinkle the gelatin over the surface of the coconut milk, whisking gently as you do so to incorporate it into the milk and to remove any lumps.
Allow the milk to sit for 2-3 minutes, which allows the gelatin to absorb some liquid. This process is called 'blooming'. The coconut milk will turn to a thick paste, which is how it is supposed to look. Don't panic.
Return the saucepan to a low heat, and whisk continuously until the gelatin melts and the mixture becomes smooth. You should not be able to see any little specks of gelatin remaining in the milk.
Remove the saucepan from the heat.
Gently spoon the infused coconut mixture into moulds.
Place the tray into the fridge for 30 minutes or until the gummies are set. You can also put the tray in the freezer for 15 minutes before transferring the tray to the fridge to jump start the setting process. Just don't forget the gummies are in the freezer and allow them to freeze solid.
Pop your gummies out of the moulds and enjoy!