In our family we have people with gluten intolerance and one poor little muffin who is lactose intolerant. So I generally have to get a bit creative with our holiday treats.
All I could think about was the fact that I wanted to have that wonderful trifle here at Catholic Cuisine we have every year on Easter. So I searched the net, but nothing looked very good (well to me, that is, I was being picky). Then I found, on Pinterest, a link on how to make whip cream from canned coconut milk. With that and a gluten free cake mix from Pamela's I knew I had it!
A Paleo Strawberry Coconut Trifle
- 1 package Pamela's Vanilla Cake Mix
- 3-4 pounds strawberries (you can do less, but we went for it)
- 1/2 to 1 cup almond or coconut milk
- 1 cup coconut
- 1/2 cup evaporated cane juice (you could use agave or another sweetener I am sure to your taste)
- 2 cans Native Forest unsweetened FULL FAT coconut milk
Bake the cake according to directions. Do this the night before and let it cool completely. I had to hide mine on top of the fridge. In the morning cut up into 1 inch cubes. Poor the almond or coconut milk over the cubed cake till it is moist but not soaked. Cut the strawberries and sprinkle with coconut and sweetener, mix. Make the coconut whipped cream. Follow these directions. They work and it is AMAZING. I didn't have enough whipped cream for the top because one of my cans got shook up, which was a huge disappointment. So we only had one layer of the coconut whipped cream instead of two. I ended up drizzling the other can a little over everyone's servings instead.
On the bottom of your trifle or glass bowl, put half the cake. Put half the strawberry mixture on top of that, then half of the 2 cans worth of whipped coconut cream. Repeat. On top place a decorative strawberry and some toasted coconut.