Coconut Lemon and Ginger Berry Trifle

BY Ceres Organics

gluten-free   

Ready in 20 minutes | Serves 4


Ingredients

COCONUT AND LEMON CUSTARD

1 free-range egg

4 tsp gluten free cornflour

2 tbsp Organic Coconut Sugar

1 cup Organic Coconut Milk

4 Tbsp lemon curd

CRUMBLE

1 1/2 cup Organic Almond Meal

3 tbsp Organic Coconut Oil, Virgin Cold-Pressed

1 tsp Organic Maple Syrup

1 tbsp Organic Coconut Sugar

A pinch of salt

TO GARNISH

Raspberries

Blueberries

Strawberries

Mint sprigs to garnish

Method

Coconut and Lemon Custard:

Whisk the egg, cornflour and coconut sugar together in a mixing bowl. Heat coconut milk in a saucepan until almost to the boil. Pour onto the egg mixture and whisk to mix. Return the custard to the saucepan and heat, stirring constantly until it thickens and boils. Reduce heat and cook a further minute. Pour into a bowl. Place a piece of wetted parchment paper onto the custard to avoid a skin forming. Cool and then place into the fridge until completely cold. Stir through the lemon curd.

Make the crumble. Mix all dry ingredients together then add in coconut oil until it starts clumping together.

To assemble. Divide half of the ginger crumble between 4 serving glasses. Top with raspberries and strawberries and some of the Coconut lemon custard. Repeat the layers finishing with the custard. Garnish with a strawberry and a sprig of mint

Notes:
Trifles can be assembled a few hours before if wished. Cover and keep in the fridge until required.
Replace the berries with your favourite fruits – mangoes, peaches, nectarines work well