Cut kabocha pumpkin in half and remove seeds. Then slice into sections.
Place into bowl and pour coconut oil over meat, sprinkle with cinnamon over each
Line baking sheet with parchment paper and place kabocha and apples together – or you can do separately having kabocha on one sheet and apples on another.
Bake in oven for about 30 mins. The time can vary depending on your oven heat and the size of the pumpkin. Ideally you want the pumpkin to be soft and easy to remove from skin, maybe with a touch of brown roasted meat on the tips if you prefer
For cinnamon coconut flakes, add flakes to same bowl with the remnants of coconut oil and cover generously with cinnamon. Line another sheet with parchment paper and spread flakes out. Bake for about 8-10 mins keeping an eye as they can burn quickly
Place pumpkin and apples in a pretty bowl, sprinkle cinnamon coconut flakes over top and serve!