Healthy Pumpkin Coconut Pudding

Really healthy, sugar free, without any butter or eggs, light, but creamy and fragrant pumpkin and coconut dessert. I enjoyed every spoon of it and wanted for more!:) This pudding brightened up my day with it's bright yellow color and silky texture. I hope you'll also enjoy it as much!

1l pumpkin purée (cooked pumpkin with some water)
sugar substitute to taste
400ml full fat coconut milk
vanilla
cinnamon
5 almost full tb.s. flour or corn starch

Take coconut milk from the fridge and carefully separate hardened part (we need approximatelly 200ml), put it aside. Add another 200ml of coconut milk, cinnamon and vanilla into hot pumpkin purée and heat it.
Mix starch with some water (use 4-5 table spoons, depending on consistency of pumpkin purée  pudding shouldn't be too thick) and pour this mixture into pumpkin purée  whisking all the time until you see it begins to bubble and thicken. Take away from the heat and chill a little.
Divide between glasses, refrigerate.
Whip hardened coconut milk that we set aside. Place into piping bag and decorate pumpkin pudding.