Yield 1 large Parfait
5 frozen pumpkin puree cubes, unsweetened
1/2 small frozen banana
1 ¼ cup almond milk, unsweetened
1/2 cup coconut whipped cream
1/4 cup quinoa puffs cereal
1/8 teaspoon pumpkin spice
1/8 teaspoon turmeric
1/4 teaspoon cinnamon
1/2 teaspoon brown sugar
1 tablespoon dark maple syrup
For the coconut whip:
Allow one can of full-fat coconut milk to chill in the refrigerator for 12 hours. Don’t move it!
Gently open the can and scoop out the thick coconut cream. Whip it until fluffy!
Next, place the frozen pumpkin puree cubes into the blender. And almond milk, banana, pumpkin spice, turmeric, and cinnamon. Process until smooth.
Using a tall glass, place the pumpkin layer on a bottom of it. Cover with coconut whipped cream.
Next, add quinoa puffs, topped with brown sugar.
Cover the puffs with another layer of pumpkin puree. Add coconut cream for the top. Sprinkle with cinnamon, and 1 teaspoon of quinoa puffs. Drizzle with maple syrup.
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