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1
Place two cans of coconut milk to the fridge. Store in the coldest spot of your fridge. The coconut must be refrigerated overnight (at minimum), ideally 24 hours
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2
In a medium sized bowl, combine pumpkin puree, maple syrup, cinnamon, nutmeg, ground cloves, salt. Whisk thoroughly, until smooth. Add ground chia and orange zest. Whisk vigorously for 1-2 minutes to ensure the chia is evenly distributed. Cover with plastic wrap and place in fridge overnight.
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3
The next day, place beaters and freezer-safe mixing bowl in a freezer ~20 minutes before serving. If your mixing bowl can't go in the freezer, place it in the fridge instead for a bit longer. It helps the cream whip up.
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4
Remove beaters and bowl once chilled. Open the cans of coconut milk. The thick coconut flesh/ fat should have separated from the liquid. Scoop out the coconut solids, and add to the mixing bowl. Set aside any remaining liquid (store for another use). Using electric beaters, beat the coconut on medium-high speed. It should take ~1-2 minutes for it to fluff up. Add the vanilla and maple syrup, to taste. Beat for another ~30 seconds to incorporate.
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5
Remove the pumpkin mixture from the fridge and whisk for 1 minute to fluff it up. Take ~1/4 of the whipped cream and add it to the chilled pumpkin mixture. Fold in gently to incorporate. The balance of the whipped cream will be used for the whipped cream layer.
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6
To assemble, alternate layers between pumpkin, whipped cream and crumbled cookies. Serve immediately.
