Sweet, bright candy corn makes this healthy confection a celebration of autumn, but you can enjoy it any time of year. Orange and pineapple are beautifully complemented by creamy coconut milk.
INGREDIENTS (2 Servings):
3 clementines or 2 navel oranges, peeled and split into sections
1 cup diced pineapple
1 (14-ounce) can unsweetened full-fat coconut milk, refrigerated overnight or for at least 4 hours
¼ teaspoon pure vanilla extract
1 teaspoon raw honey
Optional toppings: coconut flakes, candy corn
DIRECTIONS:
1. Line the bottom of each of two clear stemless glasses or small mason jars with the orange pieces, and layer the pineapple evenly over the orange layer.
2. To make whipped cream, remove the can of coconut milk from the refrigerator, flip it upside down, and open from the bottom end. Drain the liquid (save for smoothies or other recipes) and scoop the solid coconut milk into a bowl.
3. Add the vanilla and honey and whip with an electric hand mixer or whisk until fluffy whipped cream forms. Scoop a large spoonful on top of each glass, then top with the coconut flakes and candy corn (if using).
Note: The candy corn is not a healthy option, but if you are trying to go for a balanced lifestyle, using a few of them for this parfait is okay. For optimum nutrition, instead add chopped nuts of choice.