Trifle
Ok so this is not exactly the healthiest recipe, but when you are looking to make something a little more creative and you have the time too, this is quite fun. This is definitely a treat only 🙂
Servings
14People
Servings
14People
Ingredients
Mango Jelly
Raspberry Jelly
Instructions
Mango Jelly
  1. Add mango flesh and water to a blender.
  2. Add coconut milk to a small saucepan on low to medium heat. Once milk starts to heat up whisk through gelatin quickly to avoid lots of lumps.
  3. Pour milk mixture into the blender and blend all ingredients until smooth.
  4. Pour into a loaf tin lined with baking paper and place in the fridge to set.
  5. Once set dice into small cubes.
Raspberry Jelly
  1. Add raspberries and water to a blender.
  2. Add coconut milk to a small saucepan on low to medium heat. Once milk starts to heat up whisk through gelatin quickly to avoid lots of lumps.
  3. Pour milk mixture into the blender and blend all ingredients until smooth.
  4. Pour into a loaf tin lined with baking paper and place in the fridge to set.
  5. Once set dice into small cubes.
Trifle – How to Assemble
  1. I used plastic cups to serve the trifles in, however you could make one large one.
  2. Start with a spoonful of cream.
  3. Small handful of crushed pavlova.
  4. Small handful of raspberry jellies.
  5. 1 tbsp granola.
  6. Add another dollop of cream.
  7. Small handful of jam sponge roll broken up.
  8. Small handful of mango jellies.
  9. Add another dollop of cream.
  10. 1 tbsp granola.
Recipe Notes
  • If you are gluten free leave out jam roll completely or add a gluten free substitute.
  • If using coconut cream, place cans in the fridge overnight so that the thick cream and settle at the top.