1. In a saucepan, heat canned coconut milk over medium heat until warmed.

2. In a separate bowl, mix all-purpose flour, brown sugar, cane sugar, cocoa powder, ground nutmeg, ground ginger, and fine salt. Whisk to combine.

3. Slowly whisk the dry ingredients into the warm coconut milk until well combined and thickened.

4. Remove from heat and stir in butter, heavy cream, sweetened condensed milk, pure vanilla extract, almond extract, and scraped seeds from a vanilla bean.

5. Pour the pudding into serving dishes and refrigerate for at least 2 hours to set.

6. Serve chilled with a sprinkle of cinnamon on top.