Just Can't Get Enough - Pumpkin Crunch Parfait

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!