How to Make Sunshine Citrus & Coconut Pudding Parfaits
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In a saucepan, whisk coconut milk, 1/3 cup maple syrup, and cornstarch until smooth. Heat over medium, stirring, until thickened, about 6 minutes. Remove from heat and stir in vanilla.
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Chill pudding in the refrigerator for at least 2 hours until set.
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For the crumble, combine shredded coconut, oat flour, salt, melted coconut oil, and 1 tbsp maple syrup. Spread on a lined baking sheet and bake at 350°F (175°C) for 8-10 minutes until golden. Cool completely.
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Layer chilled pudding, orange segments, and coconut crumble into small glass jars or cups. Repeat layers.
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Top with extra orange zest or coconut sprinkle before serving.
Pro Tips for Perfect Sunshine Citrus & Coconut Pudding Parfaits
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of can full-fat coconut milk, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Bake until set and fragrant, then let it cool so the texture finishes setting.
Frequently Asked Questions
How do I store Sunshine Citrus & Coconut Pudding Parfaits?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Sunshine Citrus & Coconut Pudding Parfaits?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for can full-fat coconut milk?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.