Trifles are a Christmas tradition in many Australian families. If you’re a lover of trifle but want to be a little more health conscious, these healthy mini trifles are gluten free and refined, sugar free.
Grease a small cake tin and follow the directions on the Vanilla Cupcake Mix packet to make the cake. You will only need about half of the cake for the trifle – store the rest in an air tight container to enjoy later.
Allow cake to cool and cut into cubes. Divide between 6 small glasses or bowls.
Blend the strawberries, raspberries and water together in a blender. Pour through a strainer to remove chunks/seeds.
Place berry juice and Nature Sweet in a medium saucepan on high heat and bring to a boil. Reduce to low heat and add in gelatin or agar agar powder, stirring regularly for a few minutes.
Pour jelly mixture over the cake cubes in the glasses and transfer to the fridge for a few hours until set. If you would prefer to layer the jelly, you can pour into a bowl and refrigerate until set, and then use a fork to ‘scramble’ the jelly so it is easier for layering.
Open the cans of coconut milk – there should be solid cream on the top. Scoop the solid coconut cream into a mixing bowl and store the coconut water for later use.
Use an electric beater to beat the coconut cream until smooth and fluffy.
Layer the coconut cream and berries in the glasses.