I guess I just can't get enough Fall flavors and goodies! I used part of the recipe from my Chocolate Pumpkin Parfait to make a Pumpkin Crunch Parfait that combines the pumpkin pudding with a coconut whipped cream and is layered with pecans and crunchy maple flakes. I made these for company and they were well received.
Coconut Whipped Cream
I've gone light on the nuts here, and kept it high in coconut. A few drops of stevia allow for less sweetener. Add a few pinches of ground ginger or fresh ginger juice, and cinnamon for a nice kick!
To speed up the firming of the cream, chill it in a large metal bowl.
2/3 cup packed young coconut pulp
1/2 cup coconut water
1/4 cup cashews
2 tablespoons coconut nectar or maple syrup
2 drops stevia
1 teaspoon lemon juice
1/2 teaspoon pure vanilla extract
Pinch of salt
1/2 cup melted coconut oil
Blend all but the coconut oil, until smooth and creamy.
Add the oil and blend to combine.
Chill the mixture for at least 6 hours or until it firms.
I've enjoyed several hikes up the little mountain in my town this Fall. It's such a beautiful view all along the way!
Leftover pumpkin pudding can be turned into a delicious shake! I blended a bit of the pudding with ice, coconut milk, cinnamon, nutmeg, vanilla and stevia. It tasted a bit like eggnog. Yummm!