Strawberry-Coconut Tres Leches Trifle

By sandy_h

From The Pampered Chef

Ingredients

• 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

Preparation

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.