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Strawberry-Coconut Tres Leches Trifle


From The Pampered Chef

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  • 1 pound fresh strawberries, divided
  • 3 (3-ounce) packages soft ladyfingers (about 24 total)
  • 1 (14-ounce) can sweetened condensed milk, divided
  • 1 (14-ounce) can unsweetened coconut milk, divided
  • 1 (8-ounce) container sour cream
  • 1 (12-ounce) container frozen whipped topping, thawed, divided
  • 1 (3.3-ounce) package vanilla instant pudding and pie filling
  • 1 teaspoon Korintje Cinnamon


Servings 24
Preparation time 20mins
Cooking time 20mins


Step 1

Set aside on strawberry for garnish. Hull and slice remaining strawberries. Cut ladyfingers into 1-inch pieces; set aside.

Whisk together ½ cup of the condensed milk, 2/3 cup of the coconut milk, and sour cream in a large bowl. Add ladyfingers and toss gently.

Combine pudding mix and remaining coconut milk; whisk until thickened. Add remaining condensed milk and cinnamon; whisk until incorporated. Fold in remaining whipped topping.

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

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