Candy Corn Parfait

5 from 29 votes

This candy corn parfait is a festive, healthy and fun treat to have for Halloween. It's made with fruit, coconut milk and chia pudding - vegan and easy!

Course Snack

Cuisine American

Prep Time 25

Total Time 25

Servings serving

Calories 414kcal

Author Yumna Jawad

Equipment

High Speed Blender

Ingredients

Yellow

12 oz mango frozen chunks (about 1 ½ cups)
¾ cup coconut milk

Orange

9 oz mango frozen chunks (about 1 cup)
½ cup chopped carrots
½ cup coconut milk

White

4 tablespoons chia seeds
1 cup coconut milk
2 teaspoons maple syrup
Coconut whipped cream

Instructions

Pour the chia seeds and the milk into a jar and stir well with a fork. Let settle for 2-3 minutes then stir again very well until you see no clumping. Cover the jar and store in fridge overnight or for at least 30 minutes.
To prepare the first yellow layer, blend the mango chunks with the coconut milk until the mixture is thick like a slushy. Divide into two cups and place the cups in the freezer while preparing the next layer.
To prepare the orange middle layer, blend the mango chunks with the carrots and coconut milk until the mixture is thick like a slushy. Divide carefully on top of the yellow mixture in the cups.
Pour the chia pudding over the orange part, top with whipped coconut cream and enjoy!

Notes

Storage: Store any leftovers in an airtight container. This will last about 3-4 days in the fridge.

Make Ahead: You can make the chia pudding up to 3-4 days ahead of time and store it in the fridge.

Substitutes: For best results, follow the recipe as is. You can get creative with the orange and yellow layers by using different fruits and vegetables.

Equipment: I make my smoothies in my Vitamix. It has a "frozen" treats button so it does all the work for me until the ingredients are well blended without any chunks of fruits and vegetables left over

* Please note the nutrition label does not include the whipped cream on top.

Nutrition