Put all ingredients, except the coconut, in a large pot and cook on medium-low heat until the pumpkin is very soft, about 30 minutes stirring occasionally. Add the coconut, mix well and remove from heat. You can mash any large pieces of pumpkin with a potato masher, or, if you prefer, leave it more chunky.
When it's cooled down a bit, transfer it to an air tight container and store it in the fridge. Serve it cold or at room temperature. I like to eat this sweet with a slice of feta cheese, or spread over a piece of crusty bread, always accompanied by a good cup of coffee.