<p>For the mousse: In a small bowl, sprinkle gelatin over 1/4 cup of room-temperature water; let sit until the gelatin softens, about 5 minutes. In a medium saucepan over medium-low heat, stir together the pumpkin puree, coconut milk, sugar, pumpkin spice, salt, and gelatin mixture. Cook, stirring occasionally, until the mixture is thoroughly combined and smooth (do not let it boil), about 3 to 5 minutes. Remove from heat and let cool completely at room temperature, about 30 minutes.</p>

<p>In a medium bowl, using a handheld electric mixer, beat the heavy cream and vanilla until stiff peaks form. Fold in the cooled pumpkin mixture until just combined.</p>

<p>Transfer the mixture to a piping bag. Pipe into six 6-ounce glasses. Refrigerate for at least 3 hours or overnight.</p>

<p>For the coconut whipped cream and garnish: Chill the cream of coconut in a large metal mixing bowl in the refrigerator overnight.</p>

<p>Place the hardened cream of coconut in a large chilled bowl with the heavy cream, sugar, and vanilla. Using a handheld electric mixer, beat for 1 to 2 minutes, until light and creamy. Alternatively, beat by hand with a whisk for 6 to 7 minutes, until creamy.</p>

<p>Top each mousse with a dollop of coconut whipped cream and garnish with flaked coconut (if using) and chocolate curls. Serve and enjoy!</p>