Raw Coconut and Strawberry Trifle

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September 1, 2016

Recipe by Nicole Joy Inspire



3 punnets of strawberries, (you can add other berries to this mix too)

Enough fresh orange juice/apple juice to cover (If you are wanting a 'boozy' trifle you could add some liqueur here)

Coconut Cream Custard

4 cans of full-fat coconut cream (I used the Aldi brand Asian Delights)


1 cup pecans (or any nuts you like)

1 cup coconut chips or shredded coconut

1 cup freshMedjool dates, pitted



1Slice strawberries and place in a large bowl with enough juice to cover.

2Soak overnight

Coconut Cream Custard

1Refrigerate for at least 12 hours. (I find 24 hours is best)

2Scoop out only the thick creamy part into a bowl, discarding the watery liquid or saving for

3smoothies etc.

4Whip (either in a mix master or with hand held beaters) the cream together

5adding a little honey or maple syrup to your taste. (1-2 Tbsp)

6If you want to thicken it up more you could add a little cornflour but I just

7return it to the fridge for several hours to achieve that custard like consistency. However once you assemble the trifle the cream will do that anyway.


1Blitz all ingredients in a food processor. When you press the mixture between your fingers it should be sticky enough to hold it's shape.

2Assemble the trifle by alternating layers biscuit, berries, coconut custard, grated dark chocolate (optional), repeat.


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