Dairy Free Coconut Berry Trifle Recipe – a delicious recipe with coconut milk, stevia, vanilla, blueberries, strawberries, cake Garbanzo bean vanilla protein. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
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.
3
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.
86
kcal
Calories
3
g
Fat
11
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 14 ounces coconut milk full fat, 1/8 teaspoon stevia, 1 teaspoon pure vanilla extract optional, 1 pint blueberries, and more.
Yes, Dairy Free Coconut Berry Trifle Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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