Berry Coconut Dream Trifle (GF + DF)

Components

1. GF cake layer

2. DF custard layer

3. Whipped coconut cream

4. Fresh berries / fruit

5. Optional jelly layer (GF & DF)

1. Gluten-Free Cake (or biscuit) Layer

Option A – Homemade Sponge

Ingredients

• 4 eggs

• ½ cup caster sugar

• 1 tsp vanilla

• 1 cup gluten-free self-raising flour

• Pinch of salt

Method

1. Preheat oven to 170°C. Line a slice tin.

2. Beat eggs + sugar for 5–6 mins until pale and thick.

3. Fold in vanilla, salt, and flour gently.

4. Bake 15–18 mins. Cool completely.

5. Cut into cubes.

Option B – EasierUse a gluten-free vanilla cake mix (Orgran/Well & Good) or GF ladyfinger biscuits.

2. Dairy-Free Custard

Ingredients

• 2 cups unsweetened almond milk (or coconut milk for richer custard)

• 2 tbsp cornflour

• 2 tbsp sugar or maple syrup

• 1 tsp vanilla

• 2 egg yolks (or omit for vegan — add extra tbsp cornflour)

Method

1. Whisk sugar + egg yolks + cornflour.

2. Heat milk until steaming.

3. Pour milk into the egg mixture slowly, whisking.

4. Return to the pot and cook on low, stirring, until thick.

5. Add vanilla.

6. Cool completely before layering.

Some Dairy free store bought options:

Coyo Dairy Free Coconut Vanilla Custard, Woolworths Plantitude Vanilla Custard

or

Buy "Well & Good Custard Powder" - and make dairy free (availble from Woolworths)

3. Whipped Coconut Cream

Ingredients

• 2 cans full-fat coconut cream, chilled overnight

• 2 tbsp icing sugar or maple syrup

• 1 tsp vanilla

Method

1. Scoop solid cream off the top.

2. Beat until fluffy.

3. Add vanilla + sweetener.

(Tip: Chill bowl & beaters for best results.)

4. Fruit Layer

Use any of these:

• Strawberries

• Raspberries

• Blueberries

• Mango

• Pitted cherries

You can also toss the fruit in a little maple syrup if you want it sweeter.

5. (Optional) Jelly Layer

Use Aeroplane Jelly – Natural / Simply range (gluten & dairy free), or make your own with fruit juice + gelatine (see below)

or

Fruit Jelly (made with gelatin)

Ingredients (serves ~6–8)

• 2 cups fruit juice (freshly pressed or 100% juice, e.g., orange, apple, or mixed berries)

• 2–3 tbsp sugar or maple syrup (adjust depending on the sweetness of your juice/fruit)

• 2 tsp powdered gelatin (or 1 tbsp leaf/gelatin sheets)

• Optional: ½ tsp lemon juice for extra brightness

• Optional: Fresh fruit pieces to suspend in jelly (berries, chopped strawberries, etc.)

Method

1. Bloom gelatin:

   • For powdered gelatin: Sprinkle over 2–3 tbsp of cold water, let sit 5 minutes.

   • For leaf gelatin: Soak in cold water until soft (≈5–10 min).

2. Heat juice & sweetener:

   • Place the fruit juice and sugar in a small saucepan. Warm gently until sugar dissolves. Do not boil.

3. Add gelatin:

   • Powdered: stir bloomed gelatin into warm juice until completely dissolved.

   • Leaf: squeeze excess water, then stir into warm juice until melted.

4. Optional fruit pieces:

   • If adding fresh fruit, let juice cool slightly (not set) before gently folding in fruit.

5. Pour & chill:

   • Pour mixture into a dish or tray (or your trifle bowl if layering immediately).

   • Chill in the fridge for 2–4 hours, until set.

Tips for Trifle Use

• If you want transparent jelly layers, strain juice to remove pulp.

• If suspending berries, make sure jelly is slightly set (partially thickened) before adding fruit, so fruit stays suspended.

• For extra flavour, you can add a splash of vanilla or a tiny pinch of salt to the juice before setting.

Trifle Assembly Instructions

Equipment:

• Large trifle bowl (or individual glasses/cups for single servings)

• Spoon or small spatula for layering

1. Optional: Prepare the Cake Layer

• Cut your cooled GF sponge or biscuits into cubes.

• Optional: Lightly brush or drizzle with a little fruit juice, elderflower cordial, or a splash of liqueur (if for adults) to add moisture and extra flavour.

2. Optional Jelly Layer

• If including jelly:

  • Either pour a thin layer of set/pouring jelly at the base or just above the first cake layer.

  • Allow it to firm up slightly in the fridge (~10–15 minutes) if adding fresh fruit in the jelly.

3. First Layer – Cake

• Place a layer of cake cubes at the bottom of the bowl.

• Make sure the layer is even but not too compacted — you want the custard to seep in slightly.

4. Second Layer – Custard

• Spoon or pour a generous layer of dairy-free custard over the cake.

• Smooth lightly with the back of the spoon.

• Ensure custard fully covers the cake to soak it slightly.

5. Third Layer – Fruit

• Add a layer of fresh berries or other chosen fruit.

• If using large pieces like mango or cherries, cut them into smaller chunks for even distribution.

6. Fourth Layer – Whipped Coconut Cream

• Spoon or pipe a thick layer of whipped coconut cream over the fruit.

• Smooth with a spatula or use a piping bag for a fancier presentation.

7. Repeat Layers (Optional)

• Depending on the size of your trifle bowl, you can repeat layers:

  • Cake → Custard → Fruit → Coconut Cream → Jelly (if using)

• Top layer should ideally be whipped coconut cream for a neat finish.

8. Top Decoration

• Finish with a scatter of fresh berries on top.

• Optional: small mint leaves, edible flowers, or a dusting of gluten-free cocoa or cinnamon.

9. Chill

• Chill the fully assembled trifle in the fridge for at least 4 hours (overnight is ideal) to let layers set and flavours meld.

Tips

• If your jelly is included, make sure the custard layer is slightly cooled before pouring over it, so it doesn’t melt the jelly.

• For individual servings, layer in clear glasses to show off the colourful layers.

• This trifle is best eaten within 24 hours for optimal texture, though it can last 2–3 days refrigerated.