Preheat oven to 350 F. Grease 6 single serve ramekins with coconut oil and set aside.
In a large bowl combine pumpkin puree, sugar, condensed milk, vanilla, cinnamon, coconut cream and corn starch.
Whisk until thoroughly combined.
Toss in bread and stir until each piece is evenly coated.
Divide mixture among ramekins, pushing mixture down with the back of a spoon. Sprinkle with powdered sugar and transfer to oven.
Bake pudding for 25-30 minutes, until golden on the outside and crisp on the edges.
Use a butter knife or small spatula to loosen the edges, then flip ramekin over on a plate to release pudding.
Sprinkle with powdered sugar and serve hot.