To make the coconut whipped cream, put your mixing bowl and whisk in the freezer. Take the coconut milk out of the fridge and spoon off the really thick stuff on top (full fat, baby, mmm). Put this in your mixing bowl with the stevia/sugar and vanilla seeds and whisk until it’s thick! I have a kitchen-aid so it’s really easy for me. Spread this all over your pie and let it set in the freezer or fridge for a few hours. Or… devour it right away.
To make the pudding: blend everything together until smooth, creamy and thick. Adjust according to preference. Serve in bowls with whipped coco cream, cherries and cacao nibs. Nom.