- 20 minutes
- 55 minutes
- 6 parfaits
- FOR APPLE FILLING: Peel and slice the apples and pears. Add sliced fruit and cinnamon to a skillet with coconut oil over medium heat. Stir occasionally until the fruit is soft, for about 5-10 minutes.
- FOR COCONUT SALTED CARAMEL: Warm maple syrup over medium low heat for about 5 minutes. Stir continuously and allow to bubble but not overheat Turn off heat and mix remaining ingredients. . Heat for about more 10 minutes, stirring constantly, until the mixture thickens. Set aside in a jar to cool.
- COCONUT CRUMBLE: Preheat oven to 300 degrees. Prepare a cookie sheet by lining it with parchment paper. Mix all coconut crumble ingredients in a bowl. Place evenly across cookie sheet, and bake until the flakes start turning brown.
- FOR ASSEMBLY: Sprinkle Coconut Salted Caramel around the top of six small lidded jars. Let Caramel fall down the sides of each jar. Alternate layering Coconut Crumble and Apple Filling in the jars, leaving about 1” at the top. Top each parfait with a small scoop of Coconut Milk Whipped Cream and top with ground cinnamon.