1 In Christmas/ Desserts/ Recipes/ Vegetarian

Paleo Caramel Custard Trifle


This was a fab challenge that was set to me by one of my lovely followers. She misses her trifle and wants one in time for Christmas! Now, I have never really been mad about trifle but I loved the challenge and I have to say that I gave it my all.

When I piped that whipped coconut cream on top of my trifle I became so excited that I had to go and wake up my kids and make them try some. They were pretty happy I have to say – Christmas had come early!

When I broke into this trifle it made that super squelchy noise that it should make and knew I had nailed it! It tastes like a regular trifle but I couldn’t resist making one with a twist… I know, I know I just couldn’t help myself.

The twist was simply just making a caramel custard which was nice and rich and only a tad sickly. I think probably a little too sickly for me as I spend most of my time eating vegetables but my kids thought it was heavenly. I have written in substitutions to make a regular custard so if you want the option for traditional you’ve got yourself traditional!

Every component of this dessert has been made from scratch but it was well worth it I have to say. This is the kind of dessert you want to start making early in the morning or late at night to get ready for the following day. The coconut cream will require you to chill a can of coconut milk in the fridge overnight and the jelly can take up to 2 hours to set.

Makes: 2x425ml trifles or 1 large trifle

Preparation Time: 40 minutes (plus 2 hours setting time & overnight chilling for the coconut cream)

Cooking Time: 30-35 minutes


For the sponge:

60g coconut sugar
40g tapioca flour
20g Sukrin almond flour
1 tsp vanilla extract
1/4 tsp vanilla powder
2 eggs (yolks and whites separated)
1/4 tsp cream of tartar
1/4 tsp baking powder

50ml rum (or freshly squeezed orange juice)

For the fruit jelly:

4 leaves gelatine
150g fresh fruit of your choice
50g coconut sugar
125ml water
1 tbsp lemon juice (optional)

For the fruit layer:

150g chopped fresh fruit

For the caramel custard:

400ml coconut milk
50g coconut sugar
1 tbsp vanilla essence
1/4 tsp vanilla powder
3 tbsp tapioca flour
3 tbsp water
4 egg yolks
Generous pinch of Himalayn pink salt (optional)

For the coconut whipped cream:

2 x 400ml coconut milk (chilled overnight)
1 tsp vanilla extract
1/2 tsp vanilla powder
1 tbsp raw honey

Optional decoration:

1 square dark chocolate (grated)


  1. Start by making your sponge. Pre-heat your oven to 180C. Line a shallow baking tray with baking parchment.
  2. Place your egg whites in a large mixing bowl and whisk until the mixture forms stiff peaks and you can hold the bowl upside down over your head.
  3. In a separate mixing bowl whisk your egg yolks, coconut sugar, vanilla powder and extract and whisk until pale and glossy. Fold half of the egg whites into the mix.
  4. Sift in the flours, baking powder and cream of tartar and fold in.
  5. Fold in the remaining egg whites.
  6. Pour the cake batter onto the lined baking. Using a spatula form a rectangular shape about 0.25-0.5cm thick.
  7. Place in the oven and cook for 5-8 minutes until lightly golden and coming away from the parchment at the sides.
  8. Leave to cool on a wire rack and cut into 1″- 1.5″ squares.
  9. Place your squares into the bottom of the trifle dish and douse with the rum (or orange juice). Give it a good press down and leave to one side.
  10. Start making your fruit jelly. In a medium sized pan add your fruit, coconut sugar and water. Heat on a low heat and bring to the boil. Simmer for 15 minutes. Keep giving a good stir and mash down your fruit every now and then.
  11. Remove the pan from the heat and pour the mixture into a large sieve and press the fruit through to remove any seeds and pulp.
  12. Place your gelatine leaves into some cold water and leave to bloom.
  13. Taste the mix and if it seems too sweet add in some lemon juice to taste. Pour back into the pan and whisk in your gelatine until fully dissolved.
  14. Go back to your trifle dish and squash down the sponge with the back of a spoon. Pour over your fruit jelly, cover with cling film and place in the fridge for 2 hours or until set.
  15. Now it’s time to make your custard. Place your coconut milk and coconut sugar (or substitute sweetener) into a heavy based pan, place on a low heat and bring to the boil.
  16. In large mixing bowl whisk your egg yolks, vanilla extract and vanilla powder until smooth. Slowly pour in your coconut milk mix bit by bit whisking quickly. Once combined pour back into your saucepan.
  17. Place the pan back onto a low heat. In a small cup mix your tapioca flour and water into an even paste. Slowly pour the mixture into the custard being sure to whisk the whole time. Bring the mix to a simmer whisking freqently until the mixture begins to thicken. To turn into a caramel custard bring the mix to the boil until it begins to take on a condensed milk quality to it – the mix will start to come away from the sides when whisking.
  18. Leave your custard to cool for a couple of minutes and pour over your set jelly. Sprinkle on your salt and leave to cool for 5 minutes, cover with cling film and return to the fridge for 15 minutes or until chilled.
  19. Remove your coconut milk from the fridge. Open the tin and remove the thick cream that has set at the top. Spoon into a large mixing bowl. Add your honey, vanilla extract and vanilla powder.
  20. Whisk the mixture until it forms stiff peaks and (yes you guessed it) can be tipped over your head without causing a huge mess.
  21. Spoon into a piping bag and begin to pipe on top of your trifle. Start from the outside and move inwards piping small to medium sized blobs in a ring. Alternatively just pour on top and using a spatula create a bit of a spiral and flick it up at the middle.
  22. Grate over your chocolate et voila Paleo Trifle my friends!


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