Strawberry Coconut Trifle Pudding Recipe
Description:
Indulge in the refreshing, layered goodness of the Strawberry Coconut Trifle Pudding—a delicious dessert that brings together the tropical flavors of coconut and the bright tartness of strawberries. This delightful treat comes together in a matter of minutes, making it the perfect solution when you have unexpected guests or just want a quick, yet impressive dessert. Topped with crunchy walnuts and a sprig of mint, it’s a cooling, indulgent dish that’s perfect for any occasion.
Cuisine: Continental
Course: Dessert
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Lemon Pound Cake | 1, cut into 1-inch cubes |
| Coconut Milk | 180 ml |
| Corn Flour | 2 tablespoons |
| Sugar | 1/2 cup |
| Strawberries | 200 grams, quartered |
| Walnuts | Handful, roasted |
Preparation Time: 55 minutes
Cooking Time: 6 hours (Refrigeration Time)
Instructions:
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Prepare the Coconut Custard:
- Begin by preparing the coconut milk custard. In a medium saucepan, combine coconut milk, sugar, corn flour, and 1/2 cup of water. Stir the mixture well over medium heat, ensuring that the corn flour dissolves completely and the mixture becomes smooth.
- Keep stirring the mixture as it heats to avoid lumps. Continue stirring until the custard thickens to your desired consistency. Once thickened, remove the saucepan from the heat and allow the custard to cool completely. Set it aside.
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-
Prepare the Lemon Pound Cake:
- While the custard is cooling, prepare the lemon pound cake according to the recipe instructions. Once baked, allow the cake to cool completely before cutting it into 1-inch cubes. Set aside the cake cubes.
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Assemble the Trifle Pudding:
- Now it’s time to assemble the trifle pudding. For this, you will need 6 small glass cups or bowls.
- Begin by layering the ingredients in each glass: start with a few cubes of lemon pound cake at the bottom, followed by a spoonful of the coconut custard. Add a few quartered strawberries on top of the custard, and sprinkle a few roasted walnuts for added crunch.
- Repeat the layers to create two complete layers of cake, custard, strawberries, and walnuts.
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Refrigerate:
- After assembling the trifle, cover each glass and refrigerate the pudding for at least 6 hours, or overnight for best results. This allows the flavors to meld together and the dessert to set properly.
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Serve:
- Once the trifle has chilled, serve it as a delightful dessert after a comforting meal such as Whole Wheat Ravioli with Paneer & Creamy Mushroom Oat Sauce and Perfect Gooey Mozzarella Garlic Bread.
Tips:
- For extra flavor, you can infuse the coconut custard with a dash of vanilla extract or a pinch of cardamom while cooking.
- If you’re looking for a dairy-free version, you can easily substitute the lemon pound cake with a vegan version and use almond milk or cashew milk instead of coconut milk for a lighter custard.
- For a more decadent touch, top the trifle with a dollop of whipped cream or a drizzle of honey before serving.
This Strawberry Coconut Trifle Pudding is a guaranteed crowd-pleaser, combining soft layers of pound cake, creamy coconut custard, juicy strawberries, and crunchy walnuts. A perfect dish to impress at any gathering!
