Strawberry Coconut Trifle Pudding Recipe
A vegetarian Continental recipe with lemon pound cake - cut into -inch cubes, coconut milk, tablespoons corn flour. Ready in 7h 15m, serves 4.
Curated byLucas Dubois🇫🇷
- 1
To begin making the Strawberry Coconut Trifle Pudding Recipe, first we will prepare the coconut milk custard
coconut milk(180 ml) - 2
In a sauce pan, add the sugar, coconut milk, corn flour, 1/2 cup of water and stir well over medium heat
coconut milk(180 ml)tablespoons corn flour(2)sugar(1/2 cup) - 3
Keep stirring until it forms a thick custard
- 4
Once the coconut custard is done, remove from the heat and keep aside to cool completely
coconut milk(180 ml) - 5
Prepare the lemon pound cake according to instructions and allow it to cool
lemon pound cake - cut into -inch cubes(1) - 6
Cut them into small cubes and keep aside
lemon pound cake - cut into -inch cubes(1) - 7
The final step is to assemble the Strawberry Coconut Trifle Pudding, take small 6 glasses, place a few pound cake pieces, spoon the pudding mixture, a few strawberries and walnuts
lemon pound cake - cut into -inch cubes(1)coconut milk(180 ml)strawberries - quartered(200 grams)walnuts - roasted - 8
Make two layers the similar way and refrigerate the trifle pudding for at least 6 hours
- 9
Serve the Strawberry Coconut Trifle Pudding as dessert after a meal of Whole Wheat Ravioli with Paneer & Creamy Mushroom Oat Sauce Recipe and Perfect Gooey Mozzarella Garlic Bread Recipe
coconut milk(180 ml)
Nutrition Facts
Per serving
Rate this recipe
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Strawberry Coconut Trifle Pudding Recipe
A vegetarian Continental recipe with lemon pound cake - cut into -inch cubes, coconut milk, tablespoons corn flour. Ready in 7h 15m, serves 4.
Curated byLucas Dubois🇫🇷
Directions
9 steps- 1
To begin making the Strawberry Coconut Trifle Pudding Recipe, first we will prepare the coconut milk custard
coconut milk(180 ml) - 2
In a sauce pan, add the sugar, coconut milk, corn flour, 1/2 cup of water and stir well over medium heat
coconut milk(180 ml)tablespoons corn flour(2)sugar(1/2 cup) - 3
Keep stirring until it forms a thick custard
- 4
Once the coconut custard is done, remove from the heat and keep aside to cool completely
coconut milk(180 ml) - 5
Prepare the lemon pound cake according to instructions and allow it to cool
lemon pound cake - cut into -inch cubes(1) - 6
Cut them into small cubes and keep aside
lemon pound cake - cut into -inch cubes(1) - 7
The final step is to assemble the Strawberry Coconut Trifle Pudding, take small 6 glasses, place a few pound cake pieces, spoon the pudding mixture, a few strawberries and walnuts
lemon pound cake - cut into -inch cubes(1)coconut milk(180 ml)strawberries - quartered(200 grams)walnuts - roasted - 8
Make two layers the similar way and refrigerate the trifle pudding for at least 6 hours
- 9
Serve the Strawberry Coconut Trifle Pudding as dessert after a meal of Whole Wheat Ravioli with Paneer & Creamy Mushroom Oat Sauce Recipe and Perfect Gooey Mozzarella Garlic Bread Recipe
coconut milk(180 ml)
About this recipe
A vegetarian Continental recipe with lemon pound cake - cut into -inch cubes, coconut milk, tablespoons corn flour. Ready in 7h 15m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
