Last year, closer to Thanksgiving, I posted a “Pie Week” because I wanted those on a dairy-free diet to enjoy lovely pies for the holidays. (In case you’re wondering, the week started with my Blueberry Port Pie — check it out here along with the rest of the recipes!)
Why do I mention pies? Well, these shooters are a variation on coconut cream pie. This recipe is dairy-free and has lots of flavor, due to the coconut milk and pumpkin spice blend. The coconut milk creates a pudding-like feel and adding the shredded coconut creates a texture within it. (Some people might not like the texture in their pudding, but I think it makes it defiantly coconutty!)
I added the pumpkin spice because it is fall and who doesn’t love an extra shot of spice in their desserts?! Plus, I think that those autumn spices of cloves, allspice, and cinnamon pair well with the coconut flavor.
These shooters turned out so well that I’m planning on making a coconut cream pie (spiced, of course) before the Thanksgiving holiday! So stay tuned 😉
Vegan Coconut Spice Parfait ShootersCourse: Uncategorized
Half a cup organic cane sugar
One fourth tea spoon sea salt
One fourth cup starch (corn or tapioca)
Half tea spoon pumpkin spice
Three cups full-fat coconut milk, about 2 cans at room temperature
One table spoon vanilla-infused bourbon (learn more about infusing here)
One table spoon organic non-hydrogenated shortening, or vegan butter
One cup finely shredded coconut
10-20 dry cookies, like Biscoff (or biscotti)*
*This recipe can be made gluten-free by subbing out the Biscoff for gluten-free cookies.
- Combine the sugar, salt, starch, and pumpkin spice in a medium-sized pot. Increase the heat to medium-high and slowly pour in the coconut milk, stirring continuously. Make sure there are no clumps in the mixture by stirring it often. Get the pot to a boil. Reduce the fire to a low heat and cook for about five minutes, or until the mixture has thickened. Remove it from the heat and stir in the shortening and vanilla extract. Stir before the shortening is fully dissolved. It should be dense, as seen in the illustration below.
- Stir in the shredded coconut and allow the mixture to cool to room temperature. Once it has cooled, layer the Biscoff cookies between layers of pudding.
- Chill the parfaits for at least another hour or two before applying a topping — I chose some toasted marshmallow fluff, but whipped coconut cream would be delicious as well!
- I like these parfaits because they are just a taste of something sweet. If you don’t want a full dessert, this is the best way to go!