Gluten Free Vegan Berry Trifle with Berry Compote and Sea Salt

Layers are everything here, and this trifle builds them beautifully: tender cubes of vanilla sponge, a jammy berry compote cooked down with lemon juice until glossy, fresh handfuls of strawberries, raspberries, and blueberries, and billowy clouds of whipped coconut cream stacked again and again in a glass bowl. That final scatter of flaky sea salt against the sweet coconut cream is the kind of detail that makes people ask for the recipe. It's a make-ahead dessert by nature — the two-hour chill lets every layer settle and firm up, so the slices you scoop out hold their shape and show off all that color. Bright, fruity, and rich without being heavy, it's a genuinely solid pick for a gluten free spread, no one at the table will guess how simple it is to put together. Serve it in a clear bowl if you can — the striped layers are half the appeal.

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