New Recipe: Coco-Berry Trifle

If there is a good time to devour a delicious trifle it’s at Christmas time and when it’s gluten, dairy and refined sugar free, it’s a no-brainer! We’ve put a healthy spin on a traditional Christmas classic that will even have the most reluctant guests consider jumping on the healthier way of life band wagon.

Give it a try these holidays and let us know what you think.

Ingredients (Makes 4-6)

Coco-whip:

• 1 x 400ml can organic full fat coconut cream
• 1/2 teaspoon organic vanilla essence
• 1 tablespoon lemon zest

Sponge Cake:

• 3 eggs, free range
• 1/4 cup cold-pressed extra virgin coconut oil
• 3 tablespoons rice malt syrup
• 1/2 teaspoon organic vanilla essence
• 4 tablespoons coconut flour
• 1/4 cup almond meal
• 1/2 teaspoon gluten free baking powder
• 1 pinch of salt

Berry Compote:

• 1 cup blueberries
• 1 tablespoon chia seeds
• 2 tablespoons lemon juice

Toppings:

• 1 cup strawberries, chopped
• 2 tablespoons pistachios, chopped

Method

1. To make the coco-whip you will need to place the coconut cream in the fridge 1-2 days prior to allow the liquid to separate from the cream (which will harden).
2. Scoop out the hardened cream (reserve the liquid for smoothies or another recipe in future) and place in a mixing bowl with the vanilla and lemon zest. Blitz until creamy and set aside in the fridge.
3. To make the sponge cake, preheat oven to 180°C and line a small baking tray with baking paper.
4. In a large bowl combine eggs with coconut oil, rice malt syrup and vanilla. Add the coconut flour, almond meal, salt, baking powder and salt and mix until well combined.
5. Add cake mix to prepared tray and bake for 20 minutes or until a toothpick comes out clean when inserted. Set aside to cool completely before slicing into cubes.
6. Move onto your berry compote by placing blueberries and lemon juice into a small saucepan. Allow to simmer for 10 minutes, covered. Once juice forms add chia seeds and let simmer for another 5 minutes until it turns into a gel-like consistency. Set aside to cool completely.
7. You are now ready to create your trifle and serve into glasses (4 medium sized or 6 small glasses). Start with a layer of berry compote (roughly 2 tablespoons), followed by sponge cake (1 layer of cubes), a small handful of strawberries and then cream (roughly 2 tablespoons). Garnish with extra strawberries, pistachios and remaining compote and repeat this process into each glass. Enjoy.

Recipe developed and image shot by Elyse Lagos, TNN Practice Manager, Recipe Developer & Food Photographer. Learn more about Elyse here.