Strawberry Banana Cream Trifle
Author: Kristen Barkley
Recipe type: Dessert
Prep time:
Cook time:
Total time:
This strawberry banana cream dessert is absolutely fabulous. It is so rich and delicious, you would never guess it's paleo!
Ingredients
Coconut Pound Cake
- 6 eggs
- 1 C coconut milk
- ½ c honey
- 1 t vanilla extract
- 1 c coconut flour
- ¼ t baking soda
- ¼ t cinnamon
- ⅛ t sea salt
- Coconut oil
Simple Strawberry Syrup
- 1 lb frozen organic strawberries
- 3 T honey
- 1 c water
Banana "Pudding"
- 12 ripe bananas
- ⅓ cup cocconut milk.
Instructions
Coconut Pound Cake
- Preheat oven to 350 degrees.
- Beat the eggs with the coconut milk, honey and extract, until smooth.
- Add the coconut flour, baking soda and salt, and mix until a smooth batter forms.
- Grease a loaf pan with coconut oil, and sprinkle with some coconut flour to lightly coat pan.
- Pour batter into the loaf pan.
- Bake for about 40-45 minutes, until pound cake separates from the sides of the pan and a toothpick inserted into the center comes out clean.
- Allow the pound cake to cool before removing it from the pan.
Simple Strawberry Syrup
- Place strawberries, honey and water in bowl. Allow frozen strawberries to thaw in honey water.
- Process to smooth in food processor. If too thin, you can add some fresh strawberries.
Banana Pudding
- Place bananas and coconut milk in food processor and blend until smooth.
- Place in fridge and chill for 30 minutes.
Assembly:
- Slice Fresh strawberries into thin slices to layer side of dish.
- Add about a cup of banana pudding to bottom of dish.
- Then add about a ¼ of the lb of fresh strawberries slices.
- Add ⅓ cubed pound cake and then strawberry syrup.
- Repeat process until complete.
- Top with remaining fresh strawberries
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