Pumpkin Custard

-1/4 cup organic coconut milk
4 large eggs
½ cup grade B maple syrup
¾ cup canned pumpkin puree or roasted cinderella pumpkin
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon vanilla extract
¼ teaspoon sea salt
½ cup toasted coconut flakes (bake raw flakes in a single layer at 300 F for 3-5 minutes until golden brown)

Whisk all the ingredients well together in a glass bowl and pour into a ceramic dish or pyrex (approximately 6 cups or larger). Heat at 350 for 30 minutes or until a firm center, it will firm up when it cools.