Pumpkin Pie Coconut Parfait
This AIP breakfast recipe is really easy to make, can be made ahead of time, portable, and very filling. You can also customize it with a bunch of different flavors and toppings so that you don't get bored! I also give instructions on how to make this coconut-free below.
I mention in both the video and the recipe that it's up to you on how much gelatin you want to use.
If you use only a teaspoon per can of coconut milk you'll get a runnier mixture that is closer to what you expect of yogurt. However, if you use a tablespoon of gelatin you'll get a very solid mixture.
There is no “right or wrong” when it comes to which one you make – it's totally up to you.
Once you heat the mixture it's best to pour it into either a quart-sized glass Ball jar or into a medium-sized Pyrex container to set.
If you need a portable breakfast and are taking it to go, I recommend either dishing out the set mixture into half-pint sized glass Ball jars or small Pyrex containers.
You'll also want to make sure you let this sit in the fridge for at least 4 hours after heating it up to get to the right consistency.
AIP Breakfast - Pumpkin Pie Coconut Parfait
Ingredients
- 13.5 oz can of Coconut Milk (you can use 2 cups homemade coconut milk- or Tigernut Milk or Banana Milk as coconut-free alternatives)
- 1 cup Pumpkin Puree
- 1 tsp Maple Syrup or Honey
- 1 tsp Gelatin (or up to 1 tbs, depending on how thick you want it. Use powdered agar for a Vegan version)
- 1 tsp Cinnamon
- 1/2 tsp ground Ginger
- 1/2 tsp Mace
Instructions
- Whisk all of the ingredients together in a saucepan.
- Heat until hot to the touch.
- Pour into a glass container and refrigerate for at least 4 hours. Serve with desired toppings.
