Instructions

1. Layer the bottom of six 8-ounces glasses (such as Old Fashioneds) with crumbled Gingerbread Spice Cake. Drizzle with Amaretto (if using.)
2. In a separate bowl, whisk together the coconut whipped cream, 2 teaspoons of cinnamon, vanilla extract and coconut palm sugar (or date sugar.) Add a big dollop of the cinnamon-whipped cream on top of the crumbled gingerbread spice cake.
3. Heat the oil in a small saucepan over medium heat; add the chopped apples and remaining 2 teaspoons of cinnamon. Saute apples for about 6 minutes, or until soft. Pour in the maple syrup and cook for an additional minute. Divide half of the apple-cinnamon mixture over the cinnamon-whipped cream.
4. Add another layer of crumbled Gingerbread Spice Cake. Drizzle again with Amaretto (if using.)
5. Add a big dollop of the cinnamon-whipped cream on top of the crumbled gingerbread spice cake.
6. Divide the remaining apple-cinnamon mixture over the cinnamon-whipped cream.
7. Add another dollop of cinnamon-whipped cream.
8. Sprinkle the “Clean” Candied Pecans on top of the cinnamon-whipped cream.
9. Top the trifle dessert with a piece of star fruit. Refrigerate until serving time.