• Prep Time: NA
  • Cooking Time: NA
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Dairy Free (Protein) Coconut Berry Trifle

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 1 can (14 oz) coconut milk, full fat
  • 1/8 tsp stevia
  • 1 tsp pure vanilla extract (optional)
  • 1 pint of blueberries
  • 1 pint of strawberries
  • Garbanzo bean vanilla protein cake (optional)


1/Place a can of coconut milk in the fridge overnight. The next day or whenever you are ready to make the berry trifle, open the can at the top, scoop out the cream in the bowl and discard the liquid on the bottom of the can.
2.Add stevia, vanilla extract (optional) and whip the cream with a mixer on high for a couple minutes, scraping it off the sides of the bowl with spatula, until the coconut cream is fluffy. You can refrigerate the whipped cream covered for up to 3 days. When ready to use, just let it sit on a countertop for 10 minutes to warm up and give it a quick whip.
3.I truly eyeballed the amount of berries that went into layers. Assemble the trifles in individual glasses in the following order: 1-2 tbsp of whipping cream, garbanzo bean vanilla protein cake cubes (if using any), strawberries, whipped cream, blueberries, whipped cream. garnish with berries on top. Use your creativity.

Serving Suggestions: if not using the protein cake, serve immediately. If using the cake, let it soak the berry juices and whipped cream for an hour or more.
Storing Instructions: refrigerate for up to 1 day covered. Do not freeze.

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