Out of all Berry Trifle recipes, I promise this one is the easiest and the healthiest juicy summer dessert that will melt in your mouth! All you need is a can of full fat coconut milk and as many as you like your favourite berries. Oh, and a pinch of stevia.
I used strawberries and blueberries. Raspberries, red currants, gooseberries and saskatoons would do the magic as well. Attention my whey protein lovers: you can make this Berry Trifle a protein one. Keep reading.
Why full fat coconut milk? Because it will actually whip and light coconut milk won’t. And because it consists of medium-chain fatty acids that are easily absorbed by your body and burned as fuel rather than being stored as fat.
Coconut milk is also full of fiber which will make you feel full longer. So it’s not a french fries type of fat. Coconut milk fat is real food = real deal! Of course, you should consume it in moderation if watching weight. But I would rather eat this Berry Trifle full of healthy fats than a traditional version full of artificial pudding and processed sugars. Let’s be honest.
I strongly suggest to buy North American brand coconut milk like Thai Kitchen or Trader Joe’s coconut cream versus asian brands. It is 100% the coconut milk will separate. If you live outside of North America, Oh, Ladycakes explains really well how to choose good for whipping can of coconut milk.
All you need is to place a can of coconut milk in the fridge overnight. The next day when you open the can at the top, scoop out the cream in the bowl and discard the liquid on the bottom of the can. And whip…
Then layer. You can make this Berry Trifle a protein one. When I baked Garbanzo Vanilla Protein Cake my intentions were to use it for a trifle recipe. And that’s what you see (if you look hard) at the bottom.
I put my heart and soul into this dessert as I made it for my mother-in-law’s birthday. And it’s true…
Raw, vegan, dairy free, sugar free and easy-peasy Berry Trifle that will make you look like a gourmet chef within 15 minutes. You know you could add some port wine too if using the vanilla protein cake pieces. Soak them in.
Last thing is the glass size. I used regular 1 cup glasses and that took 1 can of coconut milk. Just because the cream is so rich and filling next time I would use 4 martini/wine/smaller glasses. You can even serve it in shooters.
I totally eyeballed the amount of berries. Buy 1 pint of each kind and if you have any leftovers I don’t think you will have any problem getting rid of them.:)
The easiest and the healthiest juicy summer dessert that will melt in your mouth! Use 4 martini/wine/smaller or shooter glasses. Buy North American brand coconut milk like Thai Kitchen or Trader Joe's coconut cream versus asian brands. They separate and can be whipped. I totally eyeballed the amount of berries. Buy 1 pint of each kind and if you have any leftovers I don't think you will have any problem getting rid of them.:)
Ingredients
- 1 can (14 oz) coconut milk, full fat
- 1/8 tsp stevia
- 1 tsp pure vanilla extract (optional)
- 1 pint of blueberries
- 1 pint of strawberries
- Garbanzo bean vanilla protein cake (optional)
Directions
- Place a can of coconut milk in the fridge overnight. The next day or whenever you are ready to make the berry trifle, open the can at the top, scoop out the cream in the bowl and discard the liquid on the bottom of the can.
- Add stevia, vanilla extract (optional) and whip the cream with a mixer on high for a couple minutes, scraping it off the sides of the bowl with spatula, until the coconut cream is fluffy. You can refrigerate the whipped cream covered for up to 3 days. When ready to use, just let it sit on a countertop for 10 minutes to warm up and give it a quick whip.
- I truly eyeballed the amount of berries that went into layers. Assemble the trifles in individual glasses in the following order: 1-2 tbsp of whipping cream, garbanzo bean vanilla protein cake cubes (if using any), strawberries, whipped cream, blueberries, whipped cream. garnish with berries on top. Use your creativity.
Nutritional Info
(no protein cake. click here for nutritional info for the cake.)
Servings Per Recipe: 4 trifles
Amount Per 1 Trifle:
Calories: 304.8
Total Fat: 22.6 g
Cholesterol: 0.0 mg
Sodium: 70.7 mg
Total Carbs: 17.7 g
Dietary Fiber: 1.9 g
Protein: 2.7 g
WW Points+: 8