Prepare Gingerbread Pudding by blending all ingredients in a high speed blender until smooth. This may take a few minutes and require you to scrape the sides of the blender down occasionally as the pudding mixture is thick.
Meanwhile, scatter crushed Gingernut Cookies into the bottom of dessert cups or whatever vessel you are serving your pudding in.
Once pudding mixture has blended smooth, transfer to cookie filled dessert cups, smoothen out and allow to set in the refrigerator for 3-4 hours or till cold and thickened.
Just before serving, prepare Whipped Coconut Topping.
Open your can of chilled coconut milk and scoop out solidified coconut fat. Use leftover liquid coconut milk/water for a soup or smoothie later on.
Transfer coconut fat to a bowl with Golden Syrup. With electric beaters, whip until coconut fat is fluffy and resembles whipped cream (a few minutes of whipping is all you need).
Dollop whipped topping on chilled puddings, and drizzle with more Golden Syrup before scattering more crushed Gingernut Cookies on top.