Place can of Coconut Cream in the fridge overnight or at least 6 hours

Scoop out the thickest part of the Coconut Cream and save the liquid part for another recipe such as a smoothie

Add ½ cup of the Coconut Cream to a medium saucepan and save the rest for the whipped cream topping in the fridge

Add Pumpkin Puree, ¼ cup Maple Syrup and Pumpkin Pie Spice to the saucepan the cream is in

In a small bowl whisk together Cornstarch and Water until smooth, then add to the saucepan

Heat saucepan over medium heat until slightly bubbly stirring often

Remove from heat and let cool

Add Pumpkin Pudding to individual cups and refrigerate until chilled, about 1 hour

In a small frying pan add Coconut Flakes and heat over medium heat

Stir often until flakes are slightly brown and crispy, set aside

Remove leftover Coconut Cream from fridge and place in a small mixing bowl

Add 1 teaspoon Maple Syrup and whip with a hand blender 1-2 minutes or until fluffy

Place whipped cream on top of each pudding cup and garnish with Coconut Flakes

Serve immediately and enjoy!