Adria Wu showcased her pumpkin and coconut parfait dessert on Sunday Brunch.

The ingredients for the cream: 400g (3x160g cans, leaving water) coconut cream and desiccated coconut or coconut chips, toasted.

For the puree: 3 tbsp coconut oil, room temperature, 1 vanilla bean, split lengthwise, scraped 250g pumpkin puree, 65ml unsweetened coconut milk, 175ml coconut cream, 80g coconut sugar and 1?4 tsp sea salt.

For the crumble: 75g pecans, 1 tbsp coconut oil, melted 1 tbsp maple syrup and sea salt to taste.