Preheat the oven to 180˚C. Grease a cake tin with coconut oil and set aside.
Mix the coconut milk, eggs, maple syrup and the pumpkin together and whisk well until all lumps are removed.
In another bowl mix the coconut flour, almond flour, baking soda and pumpkin spice and mix it well.
Add the wet ingredients to the dry ones and mix together. Stir through the mango cubes. (keep some for the top)
Turn out into the cake tin and press firmly into the tin with your hand or the back of a spoon.
Place into the oven for around 30 minutes or until golden and cooked through
Serve the bread pudding with mango and the shaved almonds on top.