Coconut Cream Trifle with Berries

Ingredients:

• 3 cans coconut milk
• powdered sugar
• Ladyfinger cookies or pound cake
• 16oz. Fresh mixed berries

 

Preparation:

1. Separate the cream from the clear coconut water of each can into a small mixing bowl.
2. Add the powdered sugar and beat with a hand mixer or whisk into a texture like whipped cream. Set aside.
3. Place half of the berries into an electric blender and the clear coconut water from half a can and blend into a puré. Strain through a fine mesh strainer into a shallow bowl or dish.
4. Assemble the dessert either in individual cups or in a large decorative mold. In either case, start by lining the bottom with whipped coconut cream.
5. Dip ladyfingers or slices of pound cake into the berry juice just enough to cover the first layer or whipped coconut cream.
6. Place fresh mixed berries on top and cover again with whipped coconut cream.
7. Repeat for at least two layers ending with coconut cream on top.
8. Place in refrigerator for at least an hour before serving.