There’s something magical about the first crisp days of fall the rustle of leaves, warm scarves, and the return of all things pumpkin and spice. But one of my favorite signs of the season? Candy corn. Like clockwork, it sneaks back onto grocery store shelves, sparking childhood nostalgia and the sudden urge to bake something festive. That’s exactly where this Candy Corn Parfait comes in.
This layered dessert isn’t just pretty it’s fun, easy, and naturally gluten-free. With creamy vanilla yogurt, vibrant mango or orange puree, and a topping of whipped coconut cream, it mimics the classic candy corn look without being overly sweet. It’s become a reader favorite on the blog because it’s quick, no-bake, and makes the perfect treat for fall gatherings or Halloween parties.
Whether you’re crafting this parfait for kids, guests, or just yourself on a cozy night in, you’re going to love how simple and festive it is. Let’s dive in.
Candy Corn Parfait
Equipment
- small clear jars or glasses
- mixing bowl
- spoon or piping bag
- measuring cups and spoons
Ingredients
- 1 1/2 cups vanilla Greek yogurt (or dairy-free alternative)
- 1 cup mango or orange puree (fresh or store-bought)
- 1 cup whipped coconut cream or whipped topping
- 1/2 tsp pure vanilla extract
- 1 tbsp maple syrup (optional)
- as desired candy corn (check gluten-free label)
- optional crushed gluten-free cookies or granola for layering
Instructions
- In a bowl, mix vanilla yogurt with vanilla extract and maple syrup if using. This is your bottom (yellow) layer.
- Spoon the mango or orange puree over the yogurt to form the second (orange) layer.
- Top with a thick layer of whipped coconut cream using a spoon or piping bag to form the top (white) layer.
- Garnish with candy corn or crushed cookies if desired. Serve immediately or chill for up to 2 hours.
Notes
Nutrition
Ingredients for Candy Corn Parfait
To make this recipe simple and allergy-friendly, we use wholesome, naturally gluten-free ingredients. You can customize the sweetness or fruit base to your liking.
Ingredients (makes 4 small parfaits):
- 1 ½ cups vanilla Greek yogurt (or dairy-free alternative)
- 1 cup mango or orange puree (fresh or store-bought)
- 1 cup whipped coconut cream or any whipped topping
- ½ tsp pure vanilla extract
- 1 tbsp maple syrup (optional)
- Candy corn for garnish (check gluten-free label)
- Crushed gluten-free cookies or granola (optional for layering)
Optional substitutions:
- Use peach puree or even pureed pumpkin for a different twist.
- Add a dollop of whipped Greek yogurt from this parfait recipe if you’re short on coconut cream.
Step by Step Instructions
Layering is where the magic happens. These steps ensure your parfaits look just like candy corn in a glass, with vibrant yellow, orange, and white sections.
1. Prepare the Yogurt Base
In a bowl, mix your vanilla yogurt with maple syrup and vanilla extract if using. This will form your first (bottom) layer.
2. Add the Mango or Orange Puree
Spoon a thick layer of mango or orange puree over the yogurt. You can use store-bought baby food mango puree or blend fresh fruit with a touch of orange juice.
3. Top with Coconut Whipped Cream
Use a spoon or piping bag to gently layer the coconut whipped cream on top. This creates the white “tip” of the candy corn look.
4. Garnish and Serve
Top with a few pieces of candy corn, a sprinkle of gluten-free cookie crumbs, or even mini chocolate truffle pops for a fancy finish.
Serve immediately, or chill in the fridge for up to 2 hours.
Tips for Success
Use Clear Glasses or Jars: The whole fun of this recipe is seeing the layers. Small mason jars or juice glasses work beautifully.
Chill Before Serving: If your yogurt or puree is too runny, the layers may blur. Chill your components beforehand and assemble right before serving.
Make It a Make-Ahead Dessert: You can prep the puree and yogurt up to a day ahead. Whip your coconut cream fresh for the fluffiest texture.
Use Unsweetened Yogurt: If you prefer less sugar, start with plain yogurt and add a hint of maple or honey.
Pro tip: A dash of cinnamon on the whipped cream adds an extra cozy touch and pairs perfectly with gluten-free desserts like these cheesecakes.
Variations and Creative Twists
This Candy Corn Parfait is super versatile! Here are a few fun ways to mix things up:
Gluten-Free Crunch Layer
Add a layer of crushed gluten-free cookies or granola between the yogurt and puree for texture.
Chocolate Lovers’ Version
Swap in a thin layer of chocolate mousse using this 10-minute mousse recipe instead of the yogurt base. It gives a decadent twist while still keeping the candy corn vibe.
Healthy Halloween Snack
Skip the candy topping altogether and use banana slices or a sprinkle of chia seeds for a nutrient boost perfect if you’re making it for little ones.
Mini Jar Treats for Parties
Serve in shot glasses or mini jars for a festive touch at Halloween gatherings. They pair perfectly with frozen yogurt bars for a themed dessert table.
Storage and Make Ahead Tips
Because these parfaits are made with dairy or dairy-free alternatives, you’ll want to keep them refrigerated. Here’s how:
- Refrigerator: Store covered in the fridge for up to 2 days. Wait to add the whipped topping and candy garnish until just before serving.
- Not Freezer Friendly: The texture of yogurt and puree doesn’t freeze and thaw well, so skip the freezer for this one.
Hosting a Halloween brunch or cozy October dinner? Pair these parfaits with gluten-free cheesecake bites or chocolate cake pops for a full dessert spread.
Final Thoughts
This Candy Corn Parfait is more than just a cute seasonal dessert it’s a sweet reminder that festive food can be easy, nourishing, and fun. It’s a great option for gluten-free families or anyone looking for an allergy-friendly way to enjoy Halloween treats without the sugar crash.
So grab your spoon, gather your layers, and celebrate fall one parfait at a time.
Looking for more fall-inspired, no-bake treats? Check out our collection of gluten-free dessert recipes to keep the cozy vibes going.