Coconut and Lime trifle
Coconut and Lime trifle

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, coconut and lime trifle. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Coconut and Lime trifle is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Coconut and Lime trifle is something which I have loved my entire life. They are nice and they look fantastic.

This is a recipe using Philadelphia Cooking Creme- Original flavor. I knew a perfect combination would be lime filling, cream cheese and a citrus cake, so I came up with this creation. Sprinkle coconut, according to your tastes, in between every layer, just a little on top, or none at all!

To begin with this particular recipe, we have to first prepare a few components. You can have coconut and lime trifle using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Coconut and Lime trifle:
  1. Prepare 1 box lime jelly
  2. Make ready 300 grams madera cake
  3. Get 100 grams blueberries
  4. Make ready 100 grams strawberries
  5. Take 250 ml coconut milk
  6. Get 25 grams sugar
  7. Get 1 1/2 tbsp cornflour
  8. Get 1 dash malibu (optional)
  9. Prepare 200 ml double cream
  10. Make ready 200 ml cream cheese
  11. Prepare 1 lime

Chocolate Covered Strawberry Brownie Trifle Delight. Assemble this fun and luscious trifle for celebrations, parties and holidays. Summer Berry Trifle with whipped coconut cream, toasted coconut and lemon cake layered in mason jars for a simple make-ahead dessert! A proper English trifle is made with real egg custard poured over sponge cake soaked in fruit and sherry and topped with whipped cream.

Steps to make Coconut and Lime trifle:
  1. Make up packet of jelly as says on packet.
  2. Cut madera cake into cubes and place at bottom of bowl.
  3. Slice strawberries and add to the bowl of cubed madera, and blueberries.
  4. Pour on the prepared jelly and put in to the fridge to set for 5 hours till firm.
  5. To make the custard put coconut milk into a pan along with the sugar and if chosen malibu and bring to simmering point. Mix the cornflour with a splash of water to make a paste, then add this to the coconut milk. Continue to stir until thickened, when ready take of heat and leave to cool.
  6. When the jelly is set, whisk cream to a soft peak with the icing sugar. Add the cream mixture in with the cream cheese, half of the lime juice and lime zest and mix together.
  7. Now to assemble, put the cooled custard on evenly. Then pipe or spread your cream mixture on and chill for another half hour or till ready to eat.

Follow with layers of ground granola bars, chopped white chocolate and cake pieces. Repeat layers, leaving room for final layer of whipped topping. If desired, garnish with additional ground granola bar and Key lime slices. I'm Rachel, the recipe developer here at Coconut & Lime! When I am not cooking in my tiny kitchen, I'm reading in my backyard hammock here in Baltimore City.

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