Put all crust layer ingredients into a food processor, blender or high speed blender and pulse until chopped.
Remove one can of coconut milk from refrigerator or freezer. Open and gently take off the top creamy layer leaving the watery liquid behind (you can save it for another use or throw away).
Put the cream and all other filling layer ingredients into food processor, blender or high speed blender and blend until smooth and creamy. Store in the refrigerator to allow it to thicken a bit. The longer it is stored, the thicker and more pudding like it becomes.
Remove the other 2 cans of coconut milk from refrigerator or freezer. Open and gently take off the top creamy layer of each leaving the watery liquid behind (you can save it for another use or throw away).
Put the cream and coconut sugar or date paste into a bowl and beat with a stand or hand mixer until thick, light and whipped. I used my stand mixer and beat it for at least 5-7 minutes. If your cream is very cold, the outcome will be best.
Layer each 8 ounce jelly jar by putting a crust layer at the bottom, then switching between a layer of filling and crust until you fill the jar.
Top with whipped topping, serve and enjoy!
Notes
For the whipped topping, I got the best consistency when the can was very very cold. It will still work if not as cold, but it won’t get as fluffy and light.
You can use dates as a sweetener in the filling layer but when I tried both ways I preferred the taste of the coconut sugar, however dates work as well.
If using dates, use between 15-20 depending on kind.