Open the can of coconut milk that has been refrigerated overnight. Remove the solidified part and place in bowl of stand mixer fitted with whisk/whip attachment. Keep the liquid in the can of coconut milk for making a smoothie or cocktail later.
Turn the mixer on medium to medium-high and let the coconut milk whip until it resembles whipped topping.
Add all other ingredients, mixing until well combined.
Transfer to serving dish and sprinkle with cinnamon.
Serve with gingersnaps and apple slices.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.