This Vegan Strawberry Trifle is so easy to make and just as delicious as the traditional version: layers of fruity strawberry jelly, creamy custard and fluffy coconut whipped cream topped with fresh strawberries!
300g(10.5oz)strawberries, hulled and cut into small pieces (or sub any other fruit)
2tablespoons(2tablespoons)lemon juice
4tablespoons(4tablespoons)maple syrup(or sub any other sweetener)
Sherry to taste (optional - ensure vegan/gluten-free if necessary)
400ml(1 ⅔cup)water
1teaspoon(1teaspoon)agar(check instructions on packet as quantities needed can vary between brands)
For the custard:
710ml(3cups)unsweetened cashew milk (or sub unsweetened almond milk or unsweetened oat milk for a nut-free version)
3tablespoons(3tablespoons)custard powder(ensure vegan/gluten-free if necessary)
4tablespoons(4tablespoons)maple syrup(or sub any other sweetener)
For the coconut whipped cream*:
400g(14oz)tin full-fat coconut milk
1teaspoon(1teaspoon)vanilla extract
2tablespoons(2tablespoons)maple syrup(or sub any other sweetener)
To decorate (optional):
Fresh berries
Pistachio nuts, roughly chopped
Instructions
For the jelly:
Place the strawberries in a pan with the lemon juice, maple syrup, sherry and water, and cook on a low heat for around 10 minutes, until the strawberries have softened.
Use a spoon, fork or wooden spoon to gently mash the strawberries against the side of the pan.
Making sure the mixture is simmering, add the agar and mix well.
Heat for a further couple of minutes, stirring frequently, until the agar has melted.
Pour the jelly mixture into a large trifle dish and leave the jelly to cool and set.
For the custard:
Measure out the milk in a jug and pour most of it into a pan, leaving behind a small amount of milk.
Place the custard powder into this milk in the jug and mix well until completely dissolved.
Once the milk in the saucepan is steaming, add a little of the hot milk to the dissolved custard powder mixture in the jug, mix well and transfer the whole lot back to the saucepan with the hot milk.
Add the maple syrup, mix well and keep heating, stirring frequently, on a low heat for a few minutes until thickened. If it's looking too thick, add a little extra milk.
Making sure that the jelly has set completely, pour the custard mixture on top of the jelly mixture and leave to cool so that the custard will 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, carefully spoon the coconut whipped cream on top of the custard.
To decorate:
Decorate with fresh berries and chopped pistachios, if desired.
Best served after having been kept in the fridge for a few hours.
Keeps covered in the fridge for up to a few days.
Video
Notes
*Use a thick coconut yogurt instead if you're pressed for time.