Kids With Food Allergies Candy Bar Explosion Parfait

Avg. rating 5 from 2 votes.

Recipe Information

# of Servings: 4

Recipe Created By: Clay’smommy1

Ingredients

1/2 cup all-purpose flour

1 1/4 cup granulated sugar, divided use

3 Tbsp cocoa powder

1 tsp baking powder, divided use

1/4 tsp salt

3 cups rice milk, divided use

1 Tbsp canola oil

1/2 tsp vanilla

3 Tbsp (packed) brown sugar

1/4 cup chocolate chips

1 1/2 cup flaked coconut

4 Tbsp cornstarch

1 box white chocolate instant pudding (4-serving size)

1 14 oz can coconut milk

2 cups pretzels (chopped or broken)

nonstick vegetable spray

Directions

Directions for chocolate cobbler layer:

Preheat oven to 350 °F. Spray a 9-inch round cake pan with nonstick spray. Mix flour, 1/4 cup granulated sugar, 1 Tbsp cocoa powder, baking powder, salt, 1/4 cup rice milk, canola oil, and vanilla in a medium-size bowl. Spread the batter over the bottom of the cake pan. There will only be a thin layer.

In a small bowl, combine the other 2 Tbsp. of cocoa powder and the brown sugar. Microwave 3/4 cup rice milk on high power for 1 minute and 15 seconds. Thoroughly mix the heated rice milk with the cocoa powder and brown sugar mixture to make a chocolate sauce. Pour this mixture over the batter in the cake pan. Bake for 20 minutes. Allow to cool for at least 20 minutes before assembling the parfait.

Directions for the coconut filling layer:

Combine the flaked coconut and the remaining 2 cups of rice milk in a medium saucepan. Cook over medium-high heat for approximately 3 minutes. Add the remaining 1 cup of granulated sugar and the cornstarch. Cook over medium-low heat, stirring constantly, until thickened. Remove from heat and allow to cool.

Directions for the white chocolate pudding layer:

In a medium bowl, combine the instant pudding mix and can of coconut milk. Whisk for approximately 2 minutes or until thickened. Refrigerate.

Assemble the parfait in 4 serving dishes. (Clear glass serving containers work great because they show the pretty layers.) Layer as follows: chocolate cobbler, white chocolate pudding, coconut cream, chopped pretzels. Repeat all layers.

Notes

KFA Iron Chef Valentine’s Battle 2008: Desserts and Candies

Challenger’s Statement:

Sweet and Salty. Creamy and crunchy. This unbelievably delicious parfait combines the tastes and textures of several favorite candybars. Yum!

Substitutions

I recommend Jell-O Original for the white chocolate instant pudding, not the sugar-free version. If white chocolate Jell-O is not available, it may be substituted with chocolate.

Coconut: Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy ^[1], consult your physician to find out if you need to avoid coconut.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions ^[2].

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions ^[3].

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions ^[4] and soy substitutions ^[5].