AIP Breakfast - Pumpkin Pie Coconut Cream Parfait Recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories, while regular milk is more accessible.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness, while brown sugar is often cheaper.

whipped cream

🥗Healthier: coconut whipped cream

💰Cheaper: heavy cream

Coconut whipped cream is dairy-free, while heavy cream is more affordable.

gingersnap cookies

🥗Healthier: oatmeal cookies

💰Cheaper: vanilla wafers

Oatmeal cookies provide a healthier option, while vanilla wafers are budget-friendly.

Pour the entire can of coconut milk into a saucepan.

Add about 1 cup of canned pumpkin to the saucepan.

Add 1 teaspoon of gelatin, 1 teaspoon of maple syrup, 1 teaspoon of cinnamon, 1 teaspoon of ground ginger, and 1/2 teaspoon of mace to the saucepan.

Whisk the mixture together until all the chunks are gone.

Heat the mixture on the stove until it is hot to the touch.

Once hot, pour the mixture into a quart-sized mason jar.

Put the lid on the mason jar and refrigerate for at least 4 hours to let it gel.

After refrigerating, check the consistency; it can be adjusted by using more or less gelatin.

For toppings, sauté half a diced apple in a teaspoon of coconut oil with a pinch of sea salt and a teaspoon of cinnamon until soft and fragrant.

Serve the coconut cream parfait with the sautéed apples on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens