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Strawberry Banana and Cream Trifle

Mother's Day favorite treat that is delicious, light, and refreshing. A dessert that supports your hormones and satisfies your senses. It's quick and easy to make.


2 C of Fresh Strawberries

1 Banana

1 C Coconut Cream Can*

1 C of Pecans

5 Drops of Stevia or to taste**

2 Tbs of Maple Syrup


Turn the oven on to 300F.

Place the can of coconut cream, a bowl and the beater in the freezer for 20 minutes. Any longer and you will deep freeze the cream.

Beat with the cold beater until the cream became thick and double in volume. This will take about 5 minutes.

When the cream starts to thickens add 5 drops or more of stevia to sweeten the cream.

Store in the fridge while you prepare the strawberries and pecans.

Wash the strawberries and cut them into small chunks.

Prepare the pecans by tossing them with 2 tbsp of maple syrup.

Roast the pecans in the oven at 300F for 15 minutes. Cool before using.

Put a layer of strawberries and banana, a layer of roasted pecans, a layer of coconut cream. Continue until you fill the glass.

Top with toasted coconut, cocoa nibs, shaved dairy free chocolate

Store in the fridge until ready to serve.


Note: * I used Trader Joe's coconut cream in the blue can.

** I use Stevia drops by Sweet Leaf as it contains no alcohol or additives.

You can also use organic Monk Fruit to sweeten the cream

*** You can always replace coconut cream with coconut vanilla yogurt

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