There’s something so charming about a mini trifle all those soft layers tucked into a tiny glass, looking fancy but feeling completely doable. This dairy-free version is light, creamy, and bright with berries. Perfect for holidays, parties, or just a sweet moment for yourself.
Ingredients
- 1 cup cold coconut cream (just the thick part from a chilled can)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1½ cups berries (strawberries, blueberries, raspberries anything you love)
- 1 tbsp lemon juice
- 2 tbsp sugar (for the berries)
- 1½ cups dairy-free pound cake or vanilla sponge, cut into mini cubes
Optional swaps:
- Use maple syrup instead of powdered sugar for a softer sweetness.
- Almond milk whipped cream works in place of coconut cream.
Steps
- Prep the berries. Toss your berries with sugar and lemon juice. Let them sit 10 minutes they’ll release a lovely syrup.
- Whip the cream. Beat the chilled coconut cream, powdered sugar, and vanilla until fluffy. Don’t worry if it’s not as stiff as dairy whipped cream it still layers beautifully.
- Layer the cake. Add a few cubes of dairy-free cake into the bottom of each mini jar or small cup.
- Add berries. Spoon in a little of the juicy berry mixture.
- Add cream. Top with a dollop of coconut cream.
- Repeat the layers. Build one more round until your jars look full and festive.
- Chill briefly. Let them rest in the fridge for 20–30 minutes so the flavors settle into each other.
Chef’s Tips
- Chill everything cold bowls and cream whip faster and fluffier.
- Cut cake small so you get tidy, pretty layers in your mini cups.
- Serve soon after assembling; dairy-free whipped cream softens over time.
Variations
- Chocolate Berry Trifles: Add a layer of crushed dairy-free cookies or chocolate cake crumbs.
- Coconut Mango Trifles: Swap berries for chopped mango and a sprinkle of toasted coconut.
- Red & Green Holiday Trifles: Use raspberries and kiwi for a Christmas look.