Coconut Berry Trifle

Gluten and Dairy free for all to enjoy

Fresh fruit (we used raspberries and blackberries) to serve and chocolate to grate over the top

Berry Jelly

3 cups mixed frozen organic berries (we didn’t use the strawberries in this recipe)

1/2 cup honey

Juice of 1 lemon

1 tablespoon powdered gelatine

“Cream“

6 egg yolks

4 tablespoons honey

2 cups coconut milk

2 oranges, zest fine grated

1 teaspoon vanilla bean paste

3 teaspoons powdered gelatine

Vanilla Syrup

80g honey

1 teaspoon vanilla bean paste

1 packet gluten free savoiardi biscuits

800g coconut custard – Coyo makes an amazing custard

1. Berry Jelly – Place thawed berries, honey and lemon juice in a saucepan with 2 cups of water and bring to boil over medium heat. Reduce heat to low and simmer, stirring occasionally for 15 mins. You can strain, or if you want a more chunky jelly, keep the berries (we did). Pour 3 tablespoons of water into a small cup and sprinkle the gelatine and soak for 2 minutes. Stir the gelatine through the berry mixture until dissolved. Pour the mixture into a deep dish and allow to chill for 4 hours or until set.

2. “Cream” – Whisk the eggs yolks and honey until pale and creamy. Whisk the coconut milk a little at time until smooth. Transfer to a saucepan, add the orange zest and vanilla paste and bring to the boil, stirring constantly, until the cream is thick and smooth. Soak the gelatine with the extra coconut milk for 2 minutes, them mix into the hot cream. Remove from the heat and pour into a bowl. Cover the surface with plastic wrap to prevent a skin from forming. Refrigerate for 1 hour or until completely cold before using.

3. Vanilla Syrup – Place 300ml of water with the honey and vanilla paste in a small saucepan and bring to the boil. Set aside.

4. To assemble – Spoon the “cream” into a 20cm round trifle bowl or round bowl. Cover with a layer of fruit or berries, keeping some for on top. Place the sponge biscuits (savoiardi) on top, pressing down lightly. Evenly pour over the vanilla syrup, then spoon on a layer of berry jelly. Finish with coconut custard, the reserved fruit and grate over chocolate. Serve chilled

  30/12/2023     Recipes     1 Comment(s)