Vegan Toasted Almond Berry Trifle
This showstopping layered dessert is everything a trifle should be — lush, fruity, creamy, and just a little bit fancy — without a drop of dairy or eggs in sight. The secret is a silky coconut milk custard that sets up beautifully in the fridge, giving you that classic thick, spoonable layer that holds its shape between the jam-coated cake and the bright, juicy berries. Coconut whipped cream, made from a chilled can of full-fat coconut milk beaten to stiff peaks, finishes the top with a cloud-like richness that rivals anything from a carton. Golden toasted almonds add a satisfying crunch and a warm, nutty aroma that cuts through all that sweetness in the best possible way. The macerated strawberries, blueberries, and raspberries release their juices as they sit, soaking into the cake layers and making every spoonful taste like summer. It serves 8, so it's genuinely built for a crowd — a dinner party centerpiece, a holiday table, or any occasion where you want people to stop and stare before they dig in. Make it a few hours ahead and let the fridge do the work; it only gets better as the layers meld together.
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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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