Place the cherries (and the syrup) in a saucepan and bring to a simmer
Once simmering, add the agar and mix well
Pour the jelly mixture into either one large serving bowl or 8 smaller individual ramekins and leave the jelly to cool and set
For the chocolate custard:
Add all ingredients to a saucepan and mix well, before heating
Cook on a low heat for 5-10 minutes, stirring constantly, until a thick custard has formed
Making sure that the jelly has set completely, pour the custard mixture on top of the jelly mixture and once again, leave to cool and set
For the coconut whipped cream:
You’ll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won’t happen and you won’t be able to make this cream!
Open the tin upside down – the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to smoothies)
Place the thick, creamy part into a bowl with around 3 tablespoons of the water
Add the maple syrup and vanilla extract
Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy
Ensuring that the custard has cooled down and set completely, pour the coconut whipped cream on top of the trifle
Sprinkle with cacao nibs to decorate
Best served after having been kept in the fridge for a few hours
Keeps covered in the fridge for up to a few days
Notes
*Use a thick coconut yogurt instead if you’re pressed for time