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Berry and Coconut Trifles in a Jar

Berry and Coconut Trifles in a Jar

By MorrisonsPublished on 27 September 2020Trifle is a classic, well-loved dessert. This spin on the traditional pud uses coconut and berry flavours for a summery treat. Serving these trifles up in individual jars mean everyone gets their share, though you might have to make enough for seconds!
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Time and servings

20 minsTotal time
6Servings
20 minsPrep time

Ingredients

  • 1 sachet of raspberry jelly crystals
  • 2 tsp of icing sugar
  • 85 g of fresh blueberries
  • 175 g of fresh strawberries, small and quartered
  • 85 g of fresh raspberries
  • 6 slices of coconut cake
  • 285 ml of sparkling red grape juice drink
  • 500 g of custard

Method

  • Step 1

    Remove the icing from the slices, crumble it and place it into a small lidded container to take along on your picnic as the topping for the trifles.

  • Step 2

    Cut each sponge piece into 6 and divide between 6 x 250ml jam jars.

  • Step 3

    Pour 285ml boiling water into a measuring jug, add the jelly crystals and stir until dissolved. Top up with the sparkling red grape juice to make 570ml. Divide equally between the jars and chill until set.

  • Step 4

    Meanwhile, in a small bowl, mix together the strawberries, raspberries, blueberries and icing sugar until no white icing shows and the fruit is glazed. Set aside.

  • Step 5

    Once the jellies are set, divide the custard between the 6 jars then scatter over the fruit. Seal the jars.

  • Step 6

    When ready to serve, scatter over the crumbled coconut-flavoured icing crumbs.