Layers of velvety coconut custard, jammy macerated strawberries, blueberries, and raspberries, and a generous scattering of toasted almonds build into something genuinely showstopping in a big glass trifle bowl. The coconut milk custard is cooked low and slow until it's thick enough to hold a clean line on the back of a spoon, then chilled until silky and set. Fresh berries get a quick sugar maceration so they release their juices and soak into every layer, while a cloud of whipped coconut cream finishes things off with a light, billowy topping. Toasted almonds add crunch and a nutty depth that plays beautifully against the sweet-tart fruit and rich custard. Assembled in stages and chilled until fully set, it's the kind of make-ahead dessert that looks impressive with almost no last-minute fuss. It's a genuinely solid pick for a gluten free spread, no asterisks needed. A few fresh mint leaves on top make it feel ready for a party the second it hits the table.
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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.
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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