Toasted Coconut and Berry Trifles with Whipped Coconut Cream
- 2 Cups sliced fresh strawberries
- 1 Cup fresh blackberries ( or blueberries)
- 1 lemon, orange or lime –zest and juice ( orange is my favorite)
- 2–3 teaspoons sugar
- 4 slices lemon pound cake, ( or poppy seed cake, lady fingers)
- 1 can coconut milk ( full fat- I like Trader Joe’s Brand “Coconut Cream”)
- ⅛– ¼ Cup sugar
- ⅓ C coconut flakes
- Macerate the berries. In a medium bowl mix strawberries with sugar and a little zest of lemon, lime or orange. Let stand 10 minutes. Stir in 2-3 teaspoons citrus juice, then gently fold in blackberries.
- Cut 4 slices of pound cake into ½ inch cubes. Set aside.
- Scoop out the hardened part of the coconut milk, the hard cream, and place in a med bowl, reserving the liquid for another use. Whisk the coconut cream until smooth using a whisk or fork. If too loose, place in the fridge for a 10 minutes or until ready to use, it will thicken up. Re-whisk.
- Toast coconut flakes on a sheet pan in the oven ( or toaster oven) until golden, about 5-10 minutes. You can also do this on the stove top, in a skillet on low heat, careful not to burn.
- Layer the trifles, in 4 individual glasses, starting with a dollop of coconut cream, a little toasted coconut, lemon pound cake cubes, berries (and a little of the flavorful berry syrup to moisten the pound cake) more coconut cream, toasted coconut, pound cake, and berries. Top with toasted coconut. Can be refrigerated for a couple hours, but let it sit on the counter a few minutes before serving, so the coconut cream softens a bit (it will harden in the fridge).