Vegan, gluten-free, a success at Thanksgiving.
- Chill a can of full fat coconut milk or coconut cream overnight, or the equivalent.
- Lift out the congealed part and beat it till it is fluffy. I wouldn’t attempt this without at least a little electric hand mixer like the one I have. Add a little reserved liquid if you need to.
- Mix 1 1/2 cups of pumpkin puree with 1/4 c maple syrup, 2 tsp cinnamon, 1 tsp each ground allspice and ground ginger, 1/4 tsp nutmeg, and 1 tsp vanila extract. (My friend Belinda suggests heating the puree and spices for a few minutes; she says it removes any metallic taste and blooms the spices. Add the vanilla off the heat.) Fold the whipped coconut into the (cooled) pumpkin mix, chill in small cups.
- Serve with something textury on top (I used sugared and toasted chopped walnuts and chopped crystallized ginger) and a blob of extra whipped coconut (I used the whipped coconut in a spray can from Trader Joes, which I find delicious).