Strawberry-Coconut Tres Leches Trifle

1. 1

   Hull strawberries and slice lengthwise, set aside.

2. 2

   Cut ladyfingers in 1 inch pieces, set aside. If using angel food cake, cut into one inch cubes (about five cups)

3. 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. 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. 5

   To Assemble

6. 6

   Add lady fingers in small batches to the first bowl with coconut milk, condensed milk and sour cream and toss to coat.

7. 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. 8

   Top layer with sliced strawberries.

9. 9

   Top strawberries with pudding/whipped topping mixture, about 1 inch deep.

10. 10

    Repeat layers one time.

* Per serving · 4 servings · Values may vary.