Remove 1 can of coconut milk from the fridge. Turn the can upside down. Open the can. Pour off the coconut liquid into a bowl. You can either reserve it to add to soups, curries, and smoothies, etc. or discard it. It’s okay if there’s a tiny bit of the liquid left, but do your best to get most of it out. Then, scoop out the coconut cream with a spoon.
Place the coconut cream in a small saucepan over medium heat. Add in all of the ingredients except for the remaining 2 cans of coconut milk still in the fridge. Stir to combine and bring to a simmer. Reduce heat to low and allow to simmer for 5 minutes, stirring occasionally. Remove from heat and pour into a large bowl. Set aside to cool
Once the pumpkin puree mixture has cooled, prepare the coconut whipped cream. Follow step #2 for the remaining 2 cans of coconut milk, and place the coconut cream in the chilled bowl from step #1. Using a whisk or hand mixer, whip the coconut cream like you would whipping cream, until it’s light and fluffy, and soft peaks form.
Add about a 1/4 of the whipped coconut cream into the bowl of pumpkin puree mixture to lighten it. Stir until well combined (but doesn’t have to be uniform).
If you will be piping the mixture as in the photos, fold in the remaining whipped coconut cream into the pumpkin puree mixture until well combined (but don’t fold beyond this point, if you over mix, the mousse will be less fluffy). If you will not be piping, you may wish to reserve a few tablespoons of the whipped cream and keep it in the fridge to top your mousse with when serving.
If you are planning to pipe the mixture, place the mousse in the fridge to chill for 2 hours, then scoop it into a pastry bag and pipe into serving dishes. After you’ve piped, allow it to chill for another hour before serving. If you will not be using a pastry bag, scoop the mousse into serving dishes, making sure the top is level. Place in the fridge to chill for 2 hours before serving. Top with a dollop of reserved whipped coconut cream (optional).