Strawberry-Coconut Tres Leches Trifle

By Chef_Kate

This is my April 2010 Cooking Show recipe.

Ingredients

• 1 lb (450 g) fresh strawberries, divided
• 3 pkg (3 oz each) soft ladyfingers(about 24 total) OR POUNDCAKE
• 1 can (14 oz or 300 mL) sweetened
• condensed milk, divided
• 1 can (14 oz or 398 mL) unsweetened coconut milk, divided
• 1 container (8 oz or 250 mL) sour cream
• Ingredients
• 1 container (12 oz/1 L) frozen whipped topping,thawed, divided
• 1 pkg (3.3 oz or 102 g) vanilla instant
• pudding and pie filling
• 1 tsp (5 mL) Korintje Cinnamon

Preparation

Step 1

Set aside one strawberry for garnish.

Hull remaining strawberries using Core & More; slice with Egg Slicer Plus®.
Cut ladyfingers OR POUNDCAKE into 1-in. (2.5-cm) pieces using Chef’s Knife; set aside.

Whisk together ½ cup (125 mL) of the condensed milk, 2∕3 cup (150 mL) of the coconut milk and sour cream in large Stainless Steel Bowl. Add ladyfingers OR POUNDCAKE and toss gently using Mix ‘N Scraper®.

Attach open star tip to Easy Accent® Decorator. Fill with 1 cup (250 mL) of the whipped topping.

Combine pudding mix and remaining coconut milk in Stainless (4-qt./4-L) Mixing Bowl; whisk until thickened. Add remaining condensed milk and cinnamon; whisk until incorporated. Fold in remaining whipped topping.

To assemble, place half of the ladyfinger OR POUNDCAKE mixture into Trifle Bowl; top with half of the strawberries. Spread half of the pudding mixture over strawberries. Repeat layers one time. Pipe whipped topping over top; garnish with
strawberry fan.

Yield: 24 servings

U.S. Nutrients per serving: Calories 220, Total Fat 10 g, Saturated Fat 8 g, Cholesterol 10 mg, Carbohydrate 29 g, Protein 3 g, Sodium 160 mg, Fiber 1 g

Cook’s Tip: To create strawberry fan, open Egg Slicer Plus® and place the strawberry stem end down; slice most of
the way through it with wires. Remove the strawberry from the wires and gently fan out the slices.