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Peppermint Chocolate Pudding Parfaits Recipe

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4 from 15 reviews

A delightful and festive Peppermint Chocolate Pudding Parfait featuring rich chocolate pudding layered with chocolate graham cracker crumbs and fluffy coconut whipped cream, enhanced with refreshing peppermint flavors from crushed candy canes or extract. Perfectly chilled and served in individual parfait glasses, this dessert combines creamy, crunchy, and minty textures for a satisfyingly indulgent treat.

  • Total Time: 2 hours 35 minutes
  • Yield: 6 servings

Ingredients

Chocolate Pudding

  • 6 tablespoons granulated sugar (or coconut sugar)
  • 1/4 cup cornstarch
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon kosher salt
  • 3 cups unsweetened vanilla almond milk
  • 3 ounces finely chopped dark chocolate (dairy free if needed, max 65% dark)
  • 1 1/2 teaspoons vanilla extract
  • 2-3 tablespoons crushed candy cane pieces (plus extra for garnish) or 1/4-1/2 teaspoon peppermint extract

Chocolate Graham Cracker Crust

  • 9 graham crackers
  • 2 tablespoons granulated sugar (or coconut sugar)
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon kosher salt
  • 2 tablespoons melted coconut oil (or butter)

Coconut Whipped Cream

  • 1 13.5 ounce can full fat coconut milk (refrigerated, coconut water drained)
  • 1-3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the pudding: In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Gradually whisk in almond milk over medium-low heat, stirring occasionally and scraping the pan sides and bottom. Cook for about 10 minutes until mixture thickens.
  2. Incorporate chocolate and peppermint: When pudding coats the back of a spoon, stir in chopped dark chocolate and crushed candy canes. Continue stirring for 2-3 minutes until chocolate melts and candy canes dissolve. Remove from heat and mix in vanilla extract and peppermint extract if using.
  3. Chill pudding: Pour pudding into a bowl, cover with plastic wrap pressed onto the surface to avoid skin formation, and refrigerate for at least 2 hours until cold.
  4. Make graham cracker crumbs: Add graham crackers, sugar, cocoa powder, and salt to a food processor; pulse until crumbly like sand. Slowly add melted coconut oil or butter and pulse until mixture forms a texture similar to wet sand. Set aside.
  5. Whip coconut cream: Carefully open chilled coconut milk without shaking; scoop out solid coconut cream into a stand mixer bowl. Whip with whisk attachment on medium-high for 2-3 minutes until fluffy. Add powdered sugar and vanilla; continue beating on medium speed for 2-3 minutes.
  6. Assemble parfaits: Divide half of graham cracker crumbs evenly into 6-8 glasses. Layer with half of the chilled pudding. Repeat layering with remaining crumbs and pudding. Top with coconut whipped cream and garnish with crushed candy canes.

Notes

  • Ensure the coconut milk is fully chilled to separate cream effectively.
  • Use dairy-free dark chocolate and almond milk for a vegan-friendly dessert.
  • Adjust peppermint intensity by varying crushed candy cane amounts or peppermint extract.
  • Press plastic wrap directly onto pudding surface to prevent skin formation during chilling.
  • This dessert tastes best after sufficient chilling time for pudding and cream.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://monicarecipes.com/peppermint-chocolate-pudding-parfaits-recipe/