Guest Post by Vibrant Life Army Wife – Candy Corn Pudding

Kiersten is a 20 something self-proclaimed nutrition nerd with a love of real food, homemade beauty care, and natural healing. She is an army wife currently living in Fort Hood, TX with her handsome husband and two fur babies. After years of digestive distress, thyroid issues, anxiety, and constant fatigue, Kiersten discovered real food and developed an intense passion to heal her body with real, nutrient dense food. She recently opened up her practice as a Nutritional Therapy Practitioner with the goal of helping others find true healing and vibrant health through real food. When she’s not spending time with her family, Kiersten shares delicious recipes and tips for how to live this real food lifestyle on her blog Vibrant Life Army Wife. Connect with Kiersten on Facebook, Instagram, Pinterest and Twitter.

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I’m not the biggest fan of Halloween. I mean, I enjoy carving pumpkins and all that, but dressing up and going to parties is not really my thing. I think the last time I dressed up for Halloween was my sophomore year of highschool and I’m pretty sure I wore dinosaur footie pajamas and carried around a teddy bear. Ya, I was that cool.

But just because Halloween isn’t my favorite holiday doesn’t mean I can’t get a little festive, especially when the festivities include food! And while I believe candy corn to be one of the most repulsive candies out there, behind peeps and black licorice, this Candy Corn Pudding is far from repulsive. Mostly because it tastes nothing like candy corn! It just looks kind of like it; or at least as close as you can get to orange and yellow coloring without nasty artificial colors. It tastes like pineapple, mango and vanilla, which I’ll take over candy corn any day!

So if you’re looking for a delicious, AIP friendly, festive snack made from healthy real foods in order to avoid the other less nourishing treats that will inevitably cross your path this Halloween, look no further than this Candy Corn Pudding!

Ingredients (Bottom Layer):

• 1 cup coconut milk
• 1 tsp gelatin
• 1 cup pineapple (fresh or thawed from frozen)
• 1-2 tsp honey (optional, depending on ripeness of fruit)
• ⅛ tsp salt

Ingredients (Middle Layer):

• 1 cup coconut milk
• 1 tsp gelatin
• 1 cup mango (fresh or thawed from frozen)
• 1-2 tsp honey (optional, depending on ripeness of fruit)
• ¼ tsp turmeric (optional, for deeper orange color)
• ⅛ tsp salt

Ingredients (Top Layer):

• Remaining coconut milk from second can (about 1 ⅓ cup)
• 1 tsp gelatin
• 2 tsp honey
• 1 tsp vanilla
• ⅛ tsp salt

For each individual layer, add gelatin to 1 tbs water in a small bowl and let sit to bloom. Heat coconut milk in a saucepan over medium heat until steamy but not boiling. Pour a small amount of hot coconut milk over gelatin and whisk until dissolved. Add the remaining hot milk and gelatin to the blender along with the rest of the ingredients for that layer and blend until smooth. Pour into cups or jars of choice and allow to set in refrigerator for one hour. Repeat for remaining flavors, layering one on top of the other. Refrigerate for at least 2 hours or overnight.

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