SOFTEN: Add the diced apples, coconut oil, maple syrup, lemon juice and 1 teaspoon of the cinnamon to a saucepan over medium high heat. Stir to coat the apples evenly. Cover the saucepan with a lid and bring to a simmer then cook until the apples have released their juices, softened slightly and are lightly caramelized.

BLOOM: While the apples are cooking, measure the water into a small bowl and sprinkle with the unflavored gelatin powder. Let the gelatin dissolve into the water and solidify.

DEGLAZE: Remove the apples from the heat, then add a splash of water to loosen and scrape up the caramelized juices from the pan. Stir everything through until the apples are glazed and released from the pan cleanly.

BLEND: Stir the bloomed gelatin until it dissolves into the warm apple mixture, then transfer it to a blender, along with the coconut milk, avocado and remaining 2 teaspoons of cinnamon. Blend until smooth.

CHILL: Use a wide mouth canning funnel to divide the apple pie pudding evenly between 4 oz jelly jars or spoon into similar sized ramekins. Chill for at least 2 hours before serving & top with whipped coconut cream if you wish!