Candy Corn Parfait

This is the perfect SPOOKY treat for Halloween! Simple, yet fun way to spend time with you significant other or kids. Give this a try!

SERVES: 8 (1 parfait each)

Prep Time: 20 min.

Cooking Time: None

CONTAINER EQUIVALENTS (per serving): 1 Purple 1 Blue

INGREDIENTS:

1 cup coconut cream, unsweetened, chilled in back of refrigerator overnight (or in the freezer for 1 hour)

1 Tbsp. pure maple syrup

1 pinch sea salt (or Himalayan salt)

½ tsp. pure vanilla extract

4 cups bite-sized chunks of fresh pineapple (approx. 1 medium pineapple) (or 20-oz. canned pineapple chunks in juice, drained)

2 cups canned mandarin oranges in their own juice, drained (about 24 oz. before draining)

8 pieces candy corn

INSTRUCTIONS:

1. Remove all liquid from coconut cream.
2. Place coconut cream, maple syrup, salt, and extract in a large mixing bowl;
   beat with a mixer (or whisk) until stiff peaks form. (If you are whisking by
   hand, it may take 5 minutes, but don’t give up.) Set aside.
3. Spoon pineapple evenly into the bottom of eight clear glasses, then arrange
   the mandarin oranges evenly on top.
4. Top each glass with a dollop of whipped coconut cream and a piece of
   candy corn and serve!
   

TIPS:

• Make sure you are using pure, unsweetened coconut cream.
• This recipe works best if coconut cream is really cold, and mixing bowl
and beaters have been refrigerated for an hour. Place coconut cream in
the back of your refrigerator, where it is the coldest.
• Make sure you select canned mandarins that are in their own juice and
not in syrup.

NOTE:

You can swap the canned mandarin oranges for fresh clementines or
tangerines.

Happy Halloween! Enjoy!

xoxo, Megan