Heat the coconut milk until it’s starting to simmer (either via stovetop or 30 seconds in the microwave). Pour the hot milk into a blender or food processor and sprinkle in the gelatin. Blend for 2 minutes so that the gelatin is evenly incorporated.

Add the pumpkin puree, honey, vanilla, cinnamon, nutmeg, allspice, and salt. Puree until smooth.

Pour into 4 glass jars and refrigerate to set for 4 hours or overnight.

To make the whipped coconut cream: Combine the coconut milk solid, honey, and vanilla in a chilled mixing bowl and turn stand mixer on medium/high for 5 minutes, or until stiff peaks form.

Top this puddings with a healthy dollop of Coconut Whipped Cream and a sprinkle of fresh grated nutmeg.

Store refrigerated until ready to serve.

Place your mixing bowl and whisks in the freezer at least 30 minutes before you plan to make the whipped cream – this will help the texture set more quickly.

The whipped cream keeps really well as a leftover, so feel free to make in advance!