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Toasted Coconut & Berry Trifles with Whipped Coconut Cream


Summer Berry Trifle with whipped coconut cream, toasted coconut and lemon pound cake. A light and delicious dessert highlighting summer berries. Vegan adaptable.


Units Scale
  • 2 cups sliced fresh strawberries
  • 1 cup fresh blackberries (or blueberries)
  • 1 lemon, orange or lime –zest and juice ( orange is my favorite)
  • 23 teaspoons sugar
  • 4 slices lemon pound cake, (or poppy seed cake, or vegan lemon pound cake)
  • 1 can coconut milk (full fat- I like Trader Joe’s Brand “Coconut Cream”)
  • 1/81/4 cup sugar
  • 1/4 cup coconut flakes


  1. Macerate the strawberries. In a medium bowl mix strawberries with sugar and a little zest of lemon, lime or orange. Let stand 10-15 minutes until they release their liquid and become juicy.  Stir in 2 teaspoons citrus juice, then gently fold in blackberries. Set aside or refrigerate.
  2. Cut 4 slices of pound cake into ½ inch cubes. Set aside. ( You could also lightly toast these for extra texture)
  3. 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. Add sugar to taste.  If it gets too loose, place in the fridge for 10 minutes or until ready to use, it will thicken up as it cools. Re-whisk.
  4. 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.
  5. Layer the trifles, in 4 individual glasses or small mason jars, 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.
  6. Can be refrigerated for a couple of hours (or overnight) 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).


Feel free to use a vegan pound cake or regular whipped cream. 🙂


  • Serving Size:
  • Calories: 382
  • Sugar: 30.4 g
  • Sodium: 194.5 mg
  • Fat: 21.8 g
  • Saturated Fat: 15.3 g
  • Carbohydrates: 46.6 g
  • Fiber: 4.2 g
  • Protein: 4.9 g
  • Cholesterol: 32.3 mg

Keywords: strawberry trifle, berry trifle, coconut trifle, trifle with lemon pound cake