Pour ¼ cup of cold water into a small bowl, sprinkle the powdered gelatin over the water and let sit for at least 5 minutes to soften.
In a small saucepan, whisk together the contents of the coconut milk can to blend the milk and the cream.
Gently heat the coconut milk until warm.
Remove from heat and whisk in the gelatin until fully dissolved.
Let the mixture cool completely.
In a mixing bowl, whip the cream with powdered sugar until soft peaks form.
At low speed, slowly blend the cooled coconut milk mixture into the whipped cream.
Place ½ cup of raspberries in each of 8 half-pint mason jars.
Pour the mousse mixture over the raspberries, filling each jar.
Top each with additional raspberries and chill in the fridge for at least 4 hours.