Strawberry-Coconut Tres Leches Trifle – a delicious recipe with fresh strawberries, ladyfingers, condensed milk, sour cream, cool whip., vanilla instant pudding. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Hull strawberries and slice lengthwise, set aside.
2
Cut ladyfingers in 1 inch pieces, set aside. If using angel food cake, cut into one inch cubes (about five cups)
3
Whisk together 1/2 cup of the condensed milk, 2/3 cup of the coconut milk and sour cream in a large bowl.
4
In another large bowl, combine pudding mix, and remaining coconut milk and whisk until thickened. Add remaining condensed milk and cinnamon; whisk until incorporated. Fold in whipped topping in about three batches.
5
To Assemble
6
Add lady fingers in small batches to the first bowl with coconut milk, condensed milk and sour cream and toss to coat.
7
Place cake pieces on the bottom of the trifle bowl in two layers if using lady fingers or one layer if using angel food cake.
8
Top layer with sliced strawberries.
9
Top strawberries with pudding/whipped topping mixture, about 1 inch deep.
10
Repeat layers one time.
354
kcal
Calories
11
g
Fat
28
g
Carbs
8
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 8 ingredients. The key ingredients include: 1 pound fresh strawberries, 3 packages (3oz each) soft ladyfingers (can substitute angel food cake), 1 can (14 oz) sweetened condensed milk., 1 can (14 oz) unsweetened coconut milk., and more.
Yes, Strawberry-Coconut Tres Leches Trifle 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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