For nut allergies, substitute toasted coconut flakes for the almonds.
If you don't care for cardamom or can't find it, just use cinnamon instead.
Caramel can be a bit tricky, and the size of your pan may require a different cooking time. Use your eyes and nose to guide you.
When making the whipped coconut cream, I used Kimi's
ISI dispenser recipe with 1 Tbsp to sweeten and ½ tsp gelatin, since my coconut milk doesn't have guar gum to stabilize it.