Linking up with Allergy Free Alaska for Gluten Free & DIY Tuesdays!
So Delicious Dairy Free is one of our absolute favorite brands. I always know that I can find delicious, safe products that my family will love. By the way, have you seen their new CocoWhip Coconut Milk Whipped Dessert Topping? I received the opportunity to try out this new product and I am hooked! The texture is just like another brand of whipped topping that is most definitely not free of milk products, so it has been off limits for most of our family. I've tried to make my own coconut milk whipped cream on occasion but it doesn't always work and can be frustrating when it's a flop. You can believe that I will be stocking up on CocoWhip to store in the freezer for an easy, delicious addition to our holiday desserts!
So Delicious Dairy Free also has a tasty Pumpkin Spice Coconut Milk that I became addicted to last fall. I love to add it to my morning coffee and it is much healthier than the Pumpkin Spice Lattes you can purchase at various retailers. Their shelf-stable packaging available this year is perfect since I can purchase a few ahead of time and have them all through the fall and holiday season. We love the Nog and Mint Chocolate Coconut Milks too!
This recipe uses these two decadent products, but if you have trouble finding them at stores near you, you can definitely substitute other items with a little bit of work. I love that I was able to throw this dessert together in no time at all starting with my gluten-free and vegan pudding recipe as a base. It was a perfect finish to this beautiful fall day with chili dogs for dinner, football and a fire in the backyard!
Pumpkin Spice Pudding Parfait
Makes 4 servings Printable Recipe
3 Tbsp cornstarch
1/4 tsp salt
2 cups So Delicious Dairy Free Pumpkin Spice Coconut Milk
1/2 tsp vanilla extract
1/4 cup gluten-free graham cracker crumbs (I used Schar brand)
1/4 tsp pumpkin pie spice
So Delicious Dairy Free CocoWhip Coconut Milk Whipped Dessert Topping (optional)
Whisk together the sugar, cornstarch and salt in a saucepan. Place over medium heat and gradually pour Pumpkin Spice Coconut Milk in while whisking until any lumps have dissolved.
Stir frequently until the mixture begins to thicken, keeping the temperature at medium. (You don't want it to boil or it could scorch.) Once the mixture thickens, remove from heat and whisk in the vanilla extract. Pour the mixture into a bowl and top with plastic wrap. Place in the refrigerator to cool.
Meanwhile, in a food processor, blend together the graham crackers and pumpkin pie spice until you have fine crumbs. Set aside.
Once the pudding has cooled, assemble the desserts just before serving. Place a scant tablespoon of graham cracker crumbs into small dishes or short glasses. Top each with 1/4 cup of the pudding, then a tablespoon of whipped topping. Add another layer of pudding and more whipped topping. Sprinkle a dash of pumpkin pie spice and any remaining graham cracker crumbs on top.