Beran’s Best Desserts Series
22 Dec, 2017
Titillating Berry Trifle
½ cup plus 2 tsp coconut flour, sifted
¼ tsp low sodium salt
¼ tsp baking soda
5 whole eggs (2 of them separated)
½ cup coconut oil, softened
½ cup almond milk
2 tsp stevia
1 tablespoon vanilla extract
2 teaspoons lemon juice
1 1/2-2 cups washed & diced strawberries (cut large if using a traditional Trifle bowl)
1 ½ -2 cups washed blueberries
1 ½ -2 cups washed raspberries
3-4 cans full-fat coconut milk, cream only
Preheat oven to 350 degrees.
Sift the dry ingredients together and set aside.
Separate 2 of the eggs, setting the whites aside and putting the 2 yolks in a medium sized bowl. Crack open the rest of the eggs, adding them to the bowl with egg yolks.
Using a mixer or hand whisk, beat the coconut oil (liquid or solid, doesn’t matter), milk, vanilla and lemon juice until they are well combined.
On low/medium-speed, mix the dry ingredients into the wet ingredients. Continue to mix till the batter is smooth and has no lumps.
Add the eggs (not including the 2 egg whites) in three phases to the batter. Allow each addition to be incorporated completely before adding the next.
In a small bowl, beat the egg whites till thick soft peaks form. Fold into the batter.
Pour the batter into a greased 8 inch square brownie pan or 7X10 small casserole dish lined with parchment paper, allow a few inches of flaps to hang over the two long sides of the pan. This will help later with removing the cake ensure that the sides of the cake won’t stick to the pan.
Alternatively, you could make cup cakes with the batter and cube those up for the trifle. Baking times will vary depending on the depth of the cake pan. I find that a 1 or 2 inch high cake produces the best texture instead of a thicker cake. However, I have made this in a standard size bread pan as well, and it turns out very nice.
Bake for 30-45 min. or until a toothpick in the center comes out clean.
Allow the cake to cool for 5-10 minutes, run a sharp knife along the edges and carefully remove from the pan. Cool completely.
For the coconut whipped cream:
Chill 2-3 three cans of full-fat coconut milk (a few hours or overnight).
Open the cans and scoop the thick cream in to a medium bowl. Try to keep as much coconut liquid out of the cream as possible. Discard the liquid or freeze it into ice cube trays to use in smoothies.
With a hand/stand mixer, beat the cream on high for a minute or so. Add ½ tsp. stevia as sweetener if desired. Continue beating until well combined.
Assembling the Trifle:
Assembly is super easy. Just add some cake to the bottom of your dish, then whipped cream, strawberries/raspberries, whipped cream, more cake, blueberries, more whipped cream, then more fruit if desired or cake crumbles. Really just layer it however you like!
This recipe should make enough for 4 individual 12 oz trifles or you can make two cakes, add extra fruit and more coconut cream (2-3 more cans) for one, 2-quart trifle or glass bowl.
Watch out for the next dessert!
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