Sprinkle gelatin evenly over ¼ cup coconut milk in a wide, shallow bowl. Allow to sit for 5 minutes.
Meanwhile, combine the rest of the coconut milk and mousse ingredients in a saucepan over medium heat and cook for 5 minutes, until bubbling. Whisk in the gelatin and remove from heat.
Pour mousse mixture into 4 ramekins. Once mousse begins to set on top, cover with plastic wrap or foil. Refrigerate for 3-4 hours, or overnight, until completely set.
To make the topping, preheat oven to 350 degrees and line a small baking sheet with parchment.
Blend all ingredients in a food processor until the mixture is crumbly, but holds together.
Spread crumble out on baking sheet and bake for 12-14 minutes, stirring once halfway through.
Let cool completely, then serve over mousse.
Notes
~The topping makes about 2 cups, which is a lot for this recipe alone. So, I recommend using the leftovers to eat like granola or throw on top of baked apples for an easy apple crisp!
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/paleo-pumpkin-pie-mousse-cups/