Breastfeeding Friendly Vegan Toasted Almond Berry Trifle
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Learn more →Ingredients
8 servings
For the trifle base
- 1 vegan pound cake or sponge cake (about 14–16 oz), cut into 1-inch cubes
- 3 tbsp raspberry jam or strawberry jam
For the coconut custard
- 2 cans (13.5 oz each) full-fat coconut milk
- ¼ cup organic cane sugar
- 3 tbsp cornstarch
- 1 tsp vanilla extract
- ¼ tsp fine salt
For the berry layer
- 2 cups strawberries, hulled and sliced
- 1 cup blueberries
- 1 cup raspberries
- 1 tbsp organic cane sugar
For the toasted almonds
- 1 cup sliced almonds
For the coconut whipped cream
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
For serving
- fresh mint leaves, for garnish (optional)
Instructions
- 1
Toast the almonds: spread the sliced almonds in a single layer on a dry baking sheet and place in a 350°F (175°C) oven for 6–8 minutes, stirring once halfway through, until golden and fragrant. Watch closely in the final 2 minutes, as they can brown quickly. Transfer to a plate and let cool completely.
- 2
Make the coconut custard: whisk together the cornstarch, sugar, and salt in a medium saucepan. Gradually pour in the 2 cans of full-fat coconut milk while whisking until smooth with no lumps. Set the pan over medium heat and cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon and a finger drawn through leaves a clear line, about 8–10 minutes. Remove from heat, whisk in the vanilla extract, then pour through a fine-mesh sieve into a bowl. Press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Let cool to room temperature, then refrigerate until fully chilled and set, at least 1 hour.
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