Use 2 1/2 cups fresh baked pumpkin flesh. If baking a fresh pumpkin now, preheat the oven to 350°F. Halve it, remove seeds and strings, and place the halves cut-side down on a parchment-lined baking sheet. Roast until a fork slides easily through the thickest flesh, cool enough to handle, then scoop and measure. This advance pumpkin-baking time is not included in the porridge timing.

Add 1/4 cup unsweetened shredded coconut to a dry saucepan over medium heat. Stir continuously until lightly golden and fragrant; stop before the shreds darken.

Add the measured pumpkin, 3 tablespoons coconut butter, and 1 cup filtered water. Whisk over medium heat until the coconut butter is dispersed and the mixture is warm and smooth. It should steam gently, not boil.

Beat 2 to 3 eggs in a small bowl. Whisk continuously as you pour the eggs gradually into the warm pumpkin mixture. Keep the mixture moving from the center to the edge so the eggs blend in smoothly.

Continue stirring over medium heat until small bubbles break through and the porridge thickens enough to coat a spoon. Remove the pan from the heat as soon as it reaches this cue; do not continue boiling.

Off the heat, stir in 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, mineral salt to taste, and 1 teaspoon homemade vanilla extract. Taste and add optional raw honey to taste.

Spoon into bowls and add the optional tablespoon of sliced prepared almonds. Hold back a pinch of the measured toasted coconut for the top if desired.