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Light Vegan Berry Coconut Cream Trifle Recipe with Easy Aquafaba Topping

vegan berry coconut cream trifle - featured image
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A light, refreshing vegan trifle featuring layers of fresh berries, silky coconut cream, and a fluffy aquafaba topping. Perfect for summer gatherings and potlucks, this dairy-free dessert is simple, quick, and crowd-pleasing.

Ingredients

Scale
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk, chilled overnight (use the thick cream on top)
  • 2–3 tbsp powdered sugar or maple syrup (adjust to taste)
  • 1 tsp vanilla extract
  • ½ cup (120 ml) aquafaba (liquid from canned chickpeas), chilled
  • ¼ tsp cream of tartar
  • 3 tbsp powdered sugar or to taste
  • ½ tsp vanilla extract
  • 2 cups (300 g) mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
  • Optional: 1 tbsp lemon juice
  • Optional: 1 tbsp maple syrup or agave nectar
  • 8 vegan ladyfingers or sponge cake slices (store-bought or homemade)
  • Optional: ¼ cup (60 ml) berry juice or plant-based milk for soaking

Instructions

  1. Prepare the Coconut Cream Layer: Scoop the thickened coconut cream from the chilled can into a medium bowl, leaving the watery part behind. Add powdered sugar and vanilla extract. Whisk with a hand mixer on medium speed until smooth and slightly fluffy, about 3–5 minutes. Set aside in the fridge to keep cool.
  2. Make the Aquafaba Topping: Pour the chilled aquafaba into a clean, grease-free large bowl. Add cream of tartar. Using an electric mixer, beat on high speed until soft peaks form (about 3–5 minutes). Gradually add powdered sugar while continuing to beat until stiff, glossy peaks form (another 3–5 minutes). Stir in vanilla extract. Keep in the fridge until ready to assemble.
  3. Prepare the Berries: Rinse and drain fresh berries. Cut larger berries like strawberries into bite-sized pieces. Toss with lemon juice and maple syrup if using. Set aside.
  4. Soak the Base: Lightly soak the vegan ladyfingers or sponge cake slices in berry juice or plant-based milk for 10 seconds each side — just enough to soften but not soggy. Line the bottom of your trifle bowl or glasses with a layer of soaked cake.
  5. Assemble the Trifle: Spoon a generous layer of coconut cream over the cake base, smoothing it out with a spatula. Add a layer of mixed berries. Repeat layering with soaked cake, coconut cream, and berries until you reach the top of the bowl or glasses.
  6. Top with Aquafaba: Finally, dollop or pipe the aquafaba topping over the last berry layer. Use a spatula to create soft peaks or swirls for a pretty finish.
  7. Chill and Serve: Refrigerate the trifle for at least 2 hours before serving to let the flavors meld and the layers set nicely.

Notes

Use chilled aquafaba for best whipping results. Ensure all equipment is grease-free to help aquafaba whip properly. Soak cake slices briefly to avoid sogginess. The trifle tastes better after chilling for at least 2 hours or overnight. Aquafaba topping can be prepared in advance and re-whipped if needed. Substitute gluten-free cake for a gluten-free version. Frozen berries can be used after thawing and draining excess liquid.

Nutrition

Keywords: vegan dessert, berry trifle, coconut cream, aquafaba topping, dairy-free dessert, gluten-free option, summer dessert, light dessert

Find it online: https://cheerycrisp.com/light-vegan-berry-coconut-cream-trifle-recipe-with-easy-aquafaba-topping/