It’s time for Father’s Day, graduation parties, and other backyard parties. My favorite thing to bring to these parties are desserts, especially trifles. Trifles are just so easy and so delicious. My favorite is a strawberry-coconut tres leches trifle, and can be made with mostly low fat or no fat ingredients. This trifle is sure to be a hit.
1 lb fresh strawberries
3 pkg (3oz each) soft ladyfingers (about 24 total)
1 can (14oz) sweetened condensed milk, divided
1 can (14oz) unsweetened coconut milkk, divided
1 container (8oz) sour cream
1 container (12oz) frozen whipped topping, thawed, divided
1 pkg vanilla instant pudding and pie filling
1 tsp cinnamon
1. Hull strawberries and slice. Cut ladyfingers into 1 inc pieces; set aside.
2. Whisk together 1/2 cup of the condensed milk, 2/3 cup of the coconut milk, and sour cream in a large bowl. Add ladyfingers and toss gently.
3. Set aside 1 cup of whipped topping. Combine pudding mix and remaining coconut milk in another bowl; whisk until thickened. Add remaining condensed milk and cinnamon; whisk until incorporated. Fold in remaining whipped topping.
4. In trifle bowl, place half the lady finger mixture; top with half the strawberries. Spread half the pudding mixtured over the strawberries. Repeat layers. Either transfer remaining whipped topping into a plastic bag to pipe onto top, or smooth over top of trifle.
Serves about 24