Make sure you refrigerate the coconut cream for at least a few hours or overnight.
Scoop coconut cream out into a large bowl; using an electric mixer, stir in syrup, molasses and vanilla.
Add cinnamon, ginger, nutmeg, and all spice; stir until everything is combined. If there are tiny lumps in your mixture and that bothers you, pour mixture into a blender and blend until smooth. It's ok if it's slightly liquid-y--it will harden and turn mousse-like once refrigerated.
Pour mixture into two glasses and refrigerate for at least 1 hour.
Top with whipped cream (dairy free for vegan) and graham crackers and enjoy!