Berry and Coconut Trifles in a Jar
By Morrisons
Published on 27 September 2020
Trifle 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!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.