Coconut Pumpkin Custard

This is lovely on its own or drizzled over top of something (like Squashbread Tea Cake). It is also one that can warm you up or cool you down.

2 cups coconut milk (approx. 1 medium can)
1 cup water
1 cup pureed squash (any kind - it will all end up tasting like pumpkin)
7 eggs (medium)
1/3 to 1/2 c honey
4 tablespoons arrowroot (optional for a thicker pudding - do not use for SCD)
1 tablespoon vanilla (optional - do not use for SCD)
1/2 teaspoon sea salt
1/4 teaspoon cloves
1/4 teaspoon cinnamon

Whisk all up in a large pot. Place on medium/high heat and stir constantly until it begins to boil. Remove from heat immediately and continue stirring until the bottom of the pot cools a bit (so that the bottom doesn't turn into scrambled eggs) and then transfer to bowls, canning jars, pie crusts, etc.

Eat warm or cold.