Place the coconut cream or milk overnight into the refrigerator. *
In a medium-sized bowl, combine coconut cream, maple syrup, blackstrap molasses and vanilla extract and mix with an electric mixer.
Add cinnamon, ginger, nutmeg and cloves to the mixture and whisk until it turns into a mousse (3-4 minutes). It is okay if it's slightly thin, it will firm up in the refrigerator.
Spoon the gingerbread mousse into two glasses and refrigerate for at least 1 hour.
Top with a whipped dairy-free cream like rice or soy cream and sprinkle a crumbled sugar-free cookie on top. Enjoy straight away.
*If you are using coconut milk take the cans gently out of the refrigerator and make sure not to shake them. Spoon out the coconut cream that has solidified on top, save the leftover coconut milk for another dish like my Easy Pumpkin Soup With Coconut Milk.