I like to top mine with coconut whipped cream, a little coconut sugar and toasted, salted coconut flakes.
Here are some tips for your coconut whipped cream: http://www.gimmesomeoven.com/coconut-whipped-cream-recipe/
For the toasted coconut flakes. Simple place the coconut flakes in a dry hot pan on your stove top and toast until golden brown. Be careful not to burn the smaller pieces. Salt and serve. This also can make a great snack.
3 tbs high quality gelatin (I use either Bulletproof, Great Lakes or Vital Proteins). If you are vegan, use agar powder. (Order Here)
3 tbs water
1 14 oz canned pumpkin (about 1 3/4 cups). Fresh will work too.
1 14 oz can of full fat coconut milk (or about 1 3/4 cups.)
2 tsp vanilla extract (only if you have reintroduced)
1/4 tsp salt
1 3/8 tsp Pumpkin Pie Spice.
(If on the AIP diet, substitute the pumpkin pie spice with the following 3 spices.)
1 tsp cinnamon
1/4 tsp ginger
1/8 tsp cloves
Now in a small glass or bowl add three room temperature tbs of water. Add three tbs of high quality gelatin. Whisk vigorously until light and foamy and fully incorporated. I have a small battery powered whisk and I highly recommend it for working with gelatin. Using the mini mixer it is double in size and fully foamy in maybe 30 seconds. The mini mixer I got on Amazon for around $6. Click Here to view.
Then whisk the gelatin mixture throughly into the heated pumpkin mixture. Pour the pumpkin mixture into ramekins, or whatever dish you would like. If you are particular about not having a “custard skin” form on the top of your custard, put plastic wrap on top of the custard so that it directly touches the custard. Refrigerate until completely cool and firm. Enjoy!