This is the quickest and easiest last minute Thanksgiving dessert ever! Plus its dairy free, refined sugar free, paleo, soy free and gluten free! The ultimate healthy indulgence!
Coconut cream from 2 cans coconut milk
1tbspraw agave syrup
Garnishes: Chopped pecanspomegranate seeds, pumpkin seeds, pistachios, cacao nibs, shredded coconut... the possibilities are endless!
Allow 2 cans of coconut milk to sit undisturbed in order for the cream to settle to the top. This could be for several hours to overnight; in the fridge is preferable. Do not shake or move the can around too much. Open cans and remove the thick coconut cream from the top. Leave the thinner coconut milk for other things, like smoothies or oatmeal.
In a medium bowl, whip the coconut cream with a hand held mixer. Work up to the High setting and whip till firm peaks form, about 4-5 minutes.
Add in the pumpkin purée, vanilla extract, agave and cinnamon, and fold in gently till mixed well.
Spoon into individual ramekins or into a large serving bowl.
Refrigerate until ready to serve.
Just before serving, garnish with your favorite toppings.