A twist on the basic trifle recipe, this panna cotta version is light and creamy, without the worry of dairy.
A fantastic dessert for Mother’s Day or any special occasion.
INGREDIENTS:
The Panna Cotta:
30 oz Full-fat canned coconut cream
1 cup dairy-free milk of choice
¼ cup sugar
1/3 cup corn starch
2 tsp vanilla extract
The Berry Sauce:
2 cups frozen berries of choice
½ cup water
¼ cup sugar
½ tsp cinnamon
1 tbsp corn starch
The Wafer Layer:
Try these wafers from 365 Whole Foods Market. Organic Vanilla Wafers.
Fresh berries of choice.
Whipped cream alternative. (we like this one by Reddi Wip)
NO BULL dairy-free ice crema of choice.
INSTRUCTIONS:
Warm coconut cream and sugar on medium heat.
In a bowl, mix the milk and cornstarch, then add the mix to the heated saucepan mix.
Allow to thicken, stirring constantly.
Add vanilla extract and stir well.
Pour this mixture into serving bowls and allow to set in the fridge.
Prepare the berry sauce by adding berries, water and sugar to a pan and bringing them to a boil.
Blend for a smooth finish or leave chunky if desired.
Add cinnamon and cornstarch and mix until thickened.
Layer wafers on top of the panna cotta, then add the berry sauce.
Add fresh fruit and top with NO BULL ice cream and whipped cream when ready to serve.