Monday, July 9, 2012

Strawberry Coconut Tres Leches Trifle

While I am away for a few days,
I had asked a few fellow Foodie
Friends to share a recipe with you all.
Carol is a friend I have yet to meet in
person, however I DO KNOW
she is very sweet, and giving!
She has supported me not
only in following my blog also 
She has given donations to 
help me participate in the 
Susan G. Komen 3-Day for the Cure.
I always see her "paying it forward"
to others. I am honored to call her
my friend! Thank you Carol for 
helping me out! (((hugs)))
Please go Support Carol
And also on her
So here is a little bit about Carol:

 A New Englander by birth and upbringing, I fled the cold weather and moved to Southern California 20+ years ago.
I have a crazy high stress full time day job and am a Pampered Chef Consultant in my spare time. It’s fun, good for my sanity and allows me to generate some additional income every month that I can contribute in support of various charities that are near and dear to my heart.  I love helping others near and far!

Simple, quick and elegant!
 This light and refreshing this trifle uses just 8 ingredients 
and weighs in at just 220 calories per serving so we can all enjoy it!Strawberry Coconut Tres Leches Trifle
1 lb  fresh strawberries, divided
3 pkg (3 oz each) soft ladyfingers (about 24 total) (see Cook’s Tip)
1 can (14 oz) sweetened condensed milk, divided
1 can (14 oz) unsweetened coconut milk, divided
1 container (8 oz) sour cream
1 container (12 oz) frozen whipped topping, thawed, divided
1 pkg (3.3 oz) vanilla instant pudding and pie filling
1 tsp Korintje Cinnamon


1. Set aside one strawberry (a nice big red one) for garnish. Hull and slice remaining strawberries. Cut ladyfingers into 1-in. pieces; set aside.

2. Whisk together 1/2 cup of the condensed milk, 2/3 cup of the coconut milk and sour cream in large Bowl. Add ladyfingers and toss gently.

3. Attach open star tip to pastry bag or accent decorator. Fill with 1 cup of the whipped topping. Combine pudding mix and remaining coconut milk in Mixing Bowl; whisk until thickened. Add remaining condensed milk and cinnamon; whisk until incorporated. Fold in remaining whipped topping.

4. To assemble, place half of the ladyfinger mixture into Trifle Bowl; top with half of the strawberries. Spread half of the pudding mixture over strawberries. Repeat layers one time. Pipe whipped topping over top; garnish with strawberry fan.

Yield: 24 servings  Nutrients per serving: Calories 220, Total Fat 10 g, Saturated Fat 8 g, Cholesterol 10 mg, Carbohydrate 29 g, Protein 3 g, Sodium 160 mg, Fiber 1 g

Cook's Tips: 

Ladyfingers are sheets of sponge cake that can be separated into long ovals and are found in the bakery section of most grocery stores.

One 16-oz frozen pound cake, thawed, trimmed and diced into 1-in. cubes, can be substituted for the ladyfingers, if desired.
To create strawberry fan; Take the strawberry by the stem with one hand, and with the other use a paring knife to cut slices into the strawberry. You want to stop slicing just short of the very cap/stem end of the strawberry. Cut between 5 and 7 slices or so, depending on the size of the berry.  
I hope you’ll drop by and visit me at

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1 comment:

The Better Baker said...

OH - MY MOUTH IS WATERING!!! This looks fabulous - love all those wonderful ingredients and it looks so gorgeous in that trifle dish. Thanks Carol for all you do. I know Lark is thrilled to have you as a guest.

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