Easy Coconut Pumpkin Mousse

For the mousse: In a small bowl, sprinkle Gelatin Sheets (2 tsp) over 1/4 cup of room-temperature water; let sit until the gelatin softens, about 5 minutes. In a medium saucepan over medium-low heat, stir together the Pumpkin Purée (1 can), Coconut Milk (240 mL), Granulated Sugar (3 Tbsp), Pumpkin Pie Spice (1 tsp), Sea Salt (1/4 tsp), and gelatin mixture. Cook, stirring occasionally, until the mixture is thoroughly combined and smooth (do not let it boil), about 3 to 5 minutes. Remove from heat and let cool completely at room temperature, about 30 minutes.

In a medium bowl, using a handheld electric mixer, beat the Heavy Cream (480 mL) and Vanilla Extract (1 tsp) until stiff peaks form. Fold in the cooled pumpkin mixture until just combined.

Transfer the mixture to a piping bag. Pipe into six 6-ounce glasses. Refrigerate for at least 3 hours or overnight.

For the coconut whipped cream and garnish: Chill the Cream of Coconut (225 g) in a large metal mixing bowl in the refrigerator overnight.

Place the hardened cream of coconut in a large chilled bowl with the Heavy Cream (225 g), Powdered Confectioners Sugar (4 Tbsp), and Vanilla Extract (1/2 tsp). Using a handheld electric mixer, beat for 1 to 2 minutes, until light and creamy. Alternatively, beat by hand with a whisk for 6 to 7 minutes, until creamy.

Top each mousse with a dollop of coconut whipped cream and garnish with Toasted Coconut Flakes (30 g) (if using) and Dark Chocolate Curls (1 bar). Serve and enjoy!