Strawberry-Coconut Tres Leches Trifle

• Vegetarian

• Produce

  • 1 lb Strawberries, fresh

• Canned Goods

  • 1 can Coconut milk, unsweetened

• Baking & Spices

  • 1 tsp Cinnamon
  • 1 container Topping, frozen whipped
  • 1 pkg Vanilla instant pudding and pie filling

• Snacks

  • 3 pkg (3 oz each soft ladyfingers, soft

• Dairy

  • 1 can Condensed milk, sweetened
  • 1 container Sour cream

Found on pamperedchef.com

Description

Ingredients

• 1 lb (450 g) fresh strawberries, divided
• 3 pkg (3 oz each) soft ladyfingers (about 72 total) (see Cook’s Tip)
• 1 can (14 oz or 300 mL) sweetened condensed milk, divided
• 1 can (14 oz or 398 mL) unsweetened coconut milk, divided
• 1 container (8 oz or 250 mL) sour cream
• 1 container (12 oz/1 L) frozen whipped topping, thawed, divided
• 1 pkg (3.3 oz or 102 g) vanilla instant pudding and pie filling
• 1 tsp (5 mL) cinnamon

Directions

• Set aside one strawberry for garnish. Hull remaining strawberries using Core & More; slice with Egg Slicer Plus®. Cut ladyfingers into 1-in. (2.5-cm) pieces using Chefs Knife; set aside.
• Whisk together 1/2 cup (125 mL) of the condensed milk, 2/3 cup (150 mL) of the coconut milk and sour cream in (6-qt./6-L) Stainless Mixing Bowl. Add ladyfingers and toss gently using Mix ‘N Scraper®.
• Attach open star tip to Easy Accent® Decorator. Fill with 1 cup (250 mL) of the whipped topping. Combine pudding mix and remaining coconut milk in Stainless (4-qt./4-L) Mixing Bowl; whisk until thickened. Add remaining condensed milk and cinnamon; whisk until incorporated. Fold in remaining whipped topping.
• 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.

Nutrition