Once smooth, pour into jars with the crust and let refrigerate for up to an hour.
Garnish with any extra coconut cream that remains in the can or from another can. Eat up!
*I found my canned coconut cream at Sprouts but you can also use full fat canned coconut milk, just make sure to leave it in the fridge overnight. Discard of the coconut water at the bottom of the can (use for shakes, etc.)