Scoop out solidified coconut milk, reserving remaining coconut water for other recipes, if desired.

In deep bowl, beat coconut milk on high 1 minute, scraping down sides. Stir in remaining coconut whip ingredients; continue mixing until cream is fully whipped.

In small pot over low heat, whisk together cashew milk, pumpkin, collagen powder, maple syrup and pumpkin spice until well combined. Cook until mixture starts to boil, stirring occasionally. Once heated, vigorously whisk until frothy.

In two mugs, divide latte mixture evenly. Top with coconut whip, stirring slightly to blend whip into latte. Garnish with sprinkle of pumpkin spice.