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1
Break off pieces of cake/ladyfingers and evenly divide between bowls to layer on the bottom of each.
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2
If using fruit put some in with the cake
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3
Make up the jelly as the packet directs with hot water and pour evenly over the cake in each bowl.
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4
You can add some sherry, rum or brandy if you aren't serving children, just replace some of the water with the alcohol.
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5
Let set in the fridge
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6
While the jelly sets, start making the custard
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7
Birds brand in the UK is free from so you can use it to packet direction but change the milk for coconut (or soy) milk.
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8
Other milks won't stay thick when refrigerated so the cream won't sit on top.
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9
Otherwise, see my custard recipe
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10
While the custard cools make the cream.
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11
You can whip up chilled full fat coconut milk if you can't tolerate cashews, see Vickys Coconut Cream recipe
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12
I like the contrast of both as using coconut cream & coconut custard makes the whole dish quite coconutty obviously.
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13
I use vanilla extract to taste in the cashew cream plus a little powdered sugar to stiffen it up and I like to use almond extract in the custard to take the coconut edge off
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14
When the custard is cool enough divide it evenly between the bowls on top of the jelly layer.
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15
Let it chill in the fridge for 15 minutes to firm a bit
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16
Top with the cream
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17
Decorate the top with sprinkles or thinly sliced fruit.
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18
You can pipe coconut cream to make pretty embellishments but the cashew cream won't be quite thick enough.
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19
Chill until serving
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20
Depending on the size of bowls used you should get between 6 - 8 individual servings.
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21
As you can see I had 6 small bowls for the kids plus probably another 3 servings in a larger bowl as I had no more small!
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22
I also discovered I no longer have a pretty trifle bowl....
