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Candy Corn Dessert Cups

Candy Corn Dessert Cups

  • Author: Anthony
  • Total Time: 2 hours 15 minutes (including chilling time)
  • Yield: 6 dessert cups
  • Diet: Plant-based, Gluten Free option

Description

Enjoy easy and festive Candy Corn Dessert Cups featuring vibrant layers of plant-based vanilla pudding, mango puree, yellow fruit jelly, coconut whipped cream, and crunchy crushed vegan cookies. This no-bake dessert delights with creamy, fruity, and crunchy textures, perfect for fall gatherings and suitable for all ages.

Ingredients

Base and Toppings

  • Crushed vegan cookies – 1 cup (for base and garnish)

Yellow Jelly Layer

  • Yellow fruit jelly made with plant-based gelling agent (pectin, agar, or carrageenan) – 1 cup

Orange Layer

  • Mango puree – 1 cup, fresh preferred

White Layer

  • Plant-based vanilla pudding – 1 cup
  • Coconut whipped cream – 1 cup (for topping)

Instructions

  1. Prepare the Base Layer: Crush vegan cookies finely and press a spoonful into the bottom of each dessert cup to create a crunchy foundation that adds texture and balances the creamy layers.
  2. Add the Yellow Jelly Layer: Spoon in the yellow fruit jelly gently over the cookie base, smoothing it out carefully to add a vibrant pop of color and a slightly chewy texture mimicking candy corn’s base color.
  3. Layer the Mango Puree: Carefully pour a smooth layer of mango puree atop the jelly layer, lending fresh natural sweetness and bright orange hue representing the middle of candy corn.
  4. Add the Vanilla Pudding: Gently spoon the plant-based vanilla pudding over the mango layer to create a creamy white layer that balances sweetness and contrasts the fruity layers.
  5. Finish With Coconut Whipped Cream: Top each cup with a generous dollop of coconut whipped cream to add lightness and creaminess while maintaining the iconic candy corn appearance.

Notes

  • Layer gently using the back of a spoon to prevent colors blending.
  • Refrigerate for at least two hours to allow layers to set and flavors to meld.
  • Use fresh mango and quality coconut cream for the best texture and taste.
  • Taste pudding and mango puree before layering; adjust sweetness as needed.
  • Present in clear cups or jars to highlight the colorful layers.
  • Store leftovers in airtight containers in the refrigerator up to three days.
  • Freezing is not recommended as it alters texture.
  • No reheating needed; serve chilled or let sit briefly at room temperature if too cold.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 220
  • Sugar: 18g
  • Sodium: 50mg
  • Fat: 8g
  • Saturated Fat: 6g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: Candy Corn Dessert Cups, plant-based dessert, fall dessert, no-bake dessert, vegan pudding, mango puree dessert, coconut whipped cream, layered dessert, gluten-free dessert

Find it online: https://homedishideas.com/candy-corn-dessert-cups/