In a bowl, whisk coconut milk and maple syrup until combined. Sprinkle gelatin over top and allow to sit for 5 minutes.

Slice vanilla bean pod lengthwise and scrape beans from center into bowl with coconut milk.

In a small pot, heat coconut milk over medium until just warm but not boiling. Whisk until gelatin is dissolved. Add SuperFat Macadamia Coconut and stir until completely incorporated..

Simmer mixture over low for 5 minutes. Keep a close eye to ensure it doesn’t boil.

Divide mixture between 4 molds or ramekins.

Refrigerate at least 3-4 hours, until set.

Top with pumpkin seeds and honey. Enjoy cold.