AIP Breakfast - Pumpkin Pie Coconut Parfait
Servings: 4 parfaits
A simple Autoimmune Paleo (AIP) breakfast recipe that is egg-free, dairy-free, and easy to make. You can make this ahead of time and then either eat it at home on a busy morning or take it with you as it's highly portable.
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.
Notes
Topping Ideas:
In the video, I topped my parfait with sauteed diced apples, raisins, and a drizzle of honey.
I simply diced half of an apple, heated a frying pan over medium heat, added about a teaspoon of coconut oil, let it melt, and then added the apples.
Then I added 1 teaspoon of cinnamon and a pinch of sea salt and tossed to combine. I let the mixture cook for about 7 minutes, stirring occasionally.
(This topped 2 parfaits - so if you want to top 4, use the entire apple). Then I put the apples, raisins, and honey on the parfaits.
I also made a version that used diced pears, raisins, a dash of cinnamon, and a drizzle of honey.For this version I did not sautee the pears - they were just diced and placed directly onto the parfait.
I recommend that if you're going to do this and serve it any time other than immediately that you toss the pears with a mixture of some lemon juice and water to prevent browning.
You could also use my "Chocolate" Tigernut AIP Granola as a delicious topping.
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingautoimmune !