Tropical Candy Corn Parfaits – Vegan, Dairy Free
We’ve been studying the season of fall in our homeschool lesson plans over the last week or so. Forever motivated by his stomach, my son’s requested fall realm of study was “candy corns”.
Well played son, well played.
Watching how candy corn is made was insightful… and enough to make any mother cringe at the sheer amount of sugar and artificial coloring. Thankfully Pinterest had my back with the *healthier* idea of a candy corn parfait…
Instead of using whipped cream and oranges, which seemed to be a common theme, I decided to take things up a notch and make mine using only tropical ingredients: papaya, pineapple and coconut.
I don’t know about you, but I love, love LOVE coconut whipped cream. It’s so simple to make, has a lovely texture and is a wonderful “whipped” alternative for individuals pursuing a vegan or dairy-free diet.
Of course, life with children is rarely picture-perfect so the coconut whipped cream for this post’s photo was neither lovely nor simple to make. You see, my aforementioned son dropped the pre-chilled can upside down, which meant all the yummy cream that had separated was remixed with the coconut water in the can. And of course it was my last can of coconut milk.
Oh well. With the help of a little tapioca flour I was able to achieve some whipped cream volume for your viewing pleasure. 🙂
The kids loved these simple little treats! And I think I staved off the post-video cravings for a bag of candy corn.
- 1 large papaya - peeled, de-seeded and chopped
- 1 fresh pineapple - peeled, cored and chopped
- 1 14-ounce can organic coconut cream or full fat coconut milk
- 1/2 t. vanilla extract
- 1/4 c. organic powdered sugar (optional)
- 1. Chill coconut cream or coconut milk in the refrigerator overnight, being sure not to shake or tip the can
- 2. Place mixing bowl and whisk attachment in freezer
- 3. Meanwhile, prepare papaya and pineapple and layer in clear cups
- 4. Remove the lid of your coconut cream (or milk), being careful not to jostle the can too much.
- 5. Scrape out the top, thickened cream and leave the liquid behind (you can use this in smoothies!).
- 6. Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla and powdered sugar (optional) and mix until creamy and smooth - about 1 minute.
- 7. Top papaya and pineapple with fresh coconut whipped cream.
- 8. Serve immediately.