AIP Pumpkin Parfait will satisfy your craving for pumpkin pie and crispy fall days!
Ingredients
3 1/2 cup
Pumpkin purée, canned
((about one large can))
2 cup
Coconut cream
(chilled)
1 cup
Coconut flakes, unsweetened
1 tsp
Cinnamon
1 tsp
Ginger, ground
(Ground)
1/4 tsp
Mace, ground
1/4 tsp
Cloves
2 tbsp
Maple syrup, pure
(optional)
3 tbsp
Gelatin dry powder, unsweetened
Instructions
Toast your coconut flakes by spreading on a cookie sheet and placing on the top oven rack on broil until golden. Don't take your eyes off of them because they go from golden to charred in about an instant! If you prefer to buy your coconut flakes pre-toasted these ones are delicious!
Add the pumpkin puree, ½ cup coconut cream, gelatin, maple syrup and all of the spices and all of the spices to the blender.
Blend until well mixed
Take the remailing chilled coconut cream and whip with a hand blender
Layer the pumpin puree mixture and coconut cream in small mason jars or dessert glasses
Chill in the refrigerator for approximately 4 hours
Garnish with toasted coconut flakes before serving
