Strawberry-Cocnut Tres Leches Trifle - Help!!!!!

[RMDave]

I'm supposed to demo and serve this on Wednesday evening. I'll be practicing it tomorrow and feeding the neighborhood. So now I'm stumped.

The instructions say: Whisk together ½ cup (125 mL) of the condensed milk, 2∕3 cup (150 mL) of the coconut milk and sour cream in large Colander Bowl. Add ladyfingers and toss gently using Mix ‘N Scraper®.

Huh? Large Colander Bowl? Colander Bowl? Is it supposed to drip out the bottom in front of the world? Maybe I have the wrong product in mind. Can I just put it in a nice, LARGE glass bowl or is there something magic (and perhaps, embarrassing, about mixing it in a Colander?

Has anybody made this recipe? How successful were you? What are the pitfalls? Forget the fancy design on the top ... Even with the Easy Accent Decorator, I'd make a mess of things.

PLEASE give me your input, suggestions and warnings in advance.

Hugs and thanks to everybody.

 

[ChefBeckyD]

I think it probably means the large bowl that's in the colander/bowl set. That's what the picture in the directions looks like too.I'm making it tomorrow for a show (before the show) so I'll post my thoughts more than.

 

[luvmyfamily]

I'm supposed to demo and serve this on Wednesday evening. I'll be practicing it tomorrow and feeding the neighborhood. So now I'm stumped.

The instructions say: Whisk together ½ cup (125 mL) of the condensed milk, 2∕3 cup (150 mL) of the coconut milk and sour cream in large Colander Bowl. Add ladyfingers and toss gently using Mix ‘N Scraper®.

Huh? Large Colander Bowl? Colander Bowl? Is it supposed to drip out the bottom in front of the world? Maybe I have the wrong product in mind. Can I just put it in a nice, LARGE glass bowl or is there something magic (and perhaps, embarrassing, about mixing it in a Colander?

Has anybody made this recipe? How successful were you? What are the pitfalls? Forget the fancy design on the top ... Even with the Easy Accent Decorator, I'd make a mess of things.

PLEASE give me your input, suggestions and warnings in advance.

Hugs and thanks to everybody.

You can mix it in a big bowl. I tried to use the classic batter bowl when I made it at home and it was a lot to mix in that bowl. I would suggest maybe one of the stainless bowl if you have them.

 

[jbondr]

I made the Tres Leche Trifle last week. It was delicious! You definitely need to use a bowl larger than the Classic Batter Bowl. I made a design with the Easy Accent Decorator but it didn't look like the picture. I just made some swirl dollops on the top and everyone was impressed.

 

[RMDave]

I'm making it tomorrow for a show (before the show) so I'll post my thoughts more than.

Please do post.

Also, the can of coconut milk is really thick to start with. Is that correct?

 

[babywings76]

I also think they are referring to the large bowl that goes w/ the colander & bowl set. I saw somewhere else not that long ago, wish I could remember where, where they referred to that bowl by that name.

 

[raebates]

The colanders are referred to as colanders. The bowls with the bowl/colander set are referred to as colander bowls. That's how I keep them straight.I'm looking forward to your thoughts, Becky. I'm planning to do this trifle for my March shows.

 

[ChefBeckyD]

The colanders are referred to as colanders. The bowls with the bowl/colander set are referred to as colander bowls. That's how I keep them straight.I'm looking forward to your thoughts, Becky. I'm planning to do this trifle for my March shows.

Funny story why I'm doing the trifle for the party.Last week, in the middle of the week, I started getting phone calls from the guests invited to the party. Seems that on the invite, I had put March 23 instead of Feb 23. So, I talked to the host, apologized profusely, made a phone call to all guests, and promised the host and the guests a FABULOUS dessert because of my screw-up. They've all been very good-natured about it (I'm sure to get some razzing tomorrow night) and I'm hoping to WOW them so much with dessert that they don't think I'm a total dingbat.So, the demo is the Incredible 30 minute chicken w/ garlic-parm biscuit bites....but I'm taking this with me to appease the masses!

 

[NooraK]

At least they're same weekday!

 

[RMDave]

So is the coconut milk THICK (rather than liquid) to start with?

 

[raebates]

Great opportunity to use the "pampered, not perfect" line.

 

[rkcreations]

They have a video of it on CC! Just scroll over 'Products and Recipes' then CLICK on 'Theme shows' then click on 'Mexican in Minutes.' I was making hubby hungry last night as I was watching them in bed on my laptop!

 

[ChefBeckyD]

So is the coconut milk THICK (rather than liquid) to start with?

Did you buy unsweetened coconut milk or coconut cream? They both come in a can...and the cream is like sweetened evaporated milk. The coconut milk isn't that thick.

 

[rkcreations]

Shake the coconut milk in the can first! It just depends on the can you get! Sometimes there is more of the "fat" on top than other cans. (we cook a LOT of curry in our house!)
You can also get reduced fat coconut milk and that is very runny! Like water! I think it would taste a lot better with the "full fat" kind.

 

[jbondr]

Yes, the coconut milk is very thick. I really shake the can before I open it.

 

[ChefBeckyD]

Shake the coconut milk in the can first! It just depends on the can you get! Sometimes there is more of the "fat" on top than other cans. (we cook a LOT of curry in our house!)
You can also get reduced fat coconut milk and that is very runny! Like water! I think it would taste a lot better with the "full fat" kind.

Ahhh, see, I always buy the reduced fat coconut milk!

 

[jbondr]

I used the unsweetened coconut milk. The coconut cream would be too sweet.

 

[RMDave]

Did you buy unsweetened coconut milk or coconut cream? They both come in a can...and the cream is like sweetened evaporated milk. The coconut milk isn't that thick.

I bought Thai Kitchen's "Unsweetened Coconut Milk" and its labeled "Premium" (which means nothing) and "First Pressing." It may be filled to the brim, but when I shake the can .. nothing. I'll know when I start to make it. LOL

 

[RMDave]

They have a video of it on CC! Just scroll over 'Products and Recipes' then CLICK on 'Theme shows' then click on 'Mexican in Minutes.' I was making hubby hungry last night as I was watching them in bed on my laptop!

Thanks, I'll be sure to check it out.

 

[Chefstover2]

I made this for my team at the February meeting...it will rock your world! Very easy to put together, no bake. I think it would be great if you used a nice ripe mango, along with or instead of the strawberries (serrated peeler, serrated knife, bar board for demo items).

 

[RMDave]

Great idea Kristen. I'll do it.

 

[wadesgirl]

I learned the wrong way with the coconut milk! Def shake the can first! It naturally separates in the can. I had to dump it in a bowl and whisk it together.

 

[RMDave]

Re: Strawberry-Coconut Tres Leches Trifle - HELP!!!!!

I learned the wrong way with the coconut milk! Def shake the can first! It naturally separates in the can. I had to dump it in a bowl and whisk it together.

I'll remember to do that.

 

[RMDave]

Naturally the two closest markets don't carry those spongecake type lady fingers. I purchased a 16 oz frozen Sara Lee Pound Cake. Should I use a bit over half of it? Is it a decent substitution?

 

[raebates]

Lady fingers (or sponge cake) would be lighter, but I think your pound cake would work just fine. I would suggest using a little over half and cutting it into 3/4" cubes.

 

[ChefBeckyD]

Naturally the two closest markets don't carry those spongecake type lady fingers. I purchased a 16 oz frozen Sara Lee Pound Cake. Should I use a bit over half of it? Is it a decent substitution?

You'll need the whole cake. The recipe notes say to use a 16 ounce pound cake in place of the lady fingers.That's what I just used to make mine. For myself, this will never be a demo recipe. In the end, it's mostly just about stirring and layering, and it gets a ton of bowls dirty. But that's just my opinion. I don't like taking a bunch of time to make desserts - I like my desserts quick and easy. This was a time consuming Trifle to make - AND it's a bit too sweet for my taste. For someone who really likes to make desserts, this is probably a great recipe!My son liked it though!

 

[DebbieJ]

You'll need the whole cake.

That's what I just used to make mine.


For myself, this will never be a demo recipe. In the end, it's mostly just about stirring and layering, and it gets a ton of bowls dirty. But that's just my opinion. I don't like taking a bunch of time to make desserts - I like my desserts quick and easy. This was a time consuming Trifle to make - AND it's a bit too sweet for my taste. For someone who really likes to make desserts, this is probably a great recipe!

My son liked it though!

I made this for dessert for Sunday dinner this weekend and had that very same thought! I would have to haul too many bowls to a show to make this!

 

[Chefstover2]

I think anytime you make a layered something, you're going to dirty a bunch of bowls. It's the nature of the beast!

 

[RMDave]

You'll need the whole cake. The recipe notes say to use a 16 ounce pound cake in place of the lady fingers.=

I don't see that note in the recipe but I'll take your word for it, Becky. Thanks.

I'm making a sample one this evening and serving it to friends and neighbors (I'm diabetic so won't be trying it.) If it doesn't taste "authentic" to the Mexican friends, I won't call it a "Tres Leches" trifle. The party/show I'm preparing this at is for a large Hispanic family and I don't want to call it something ... it ain't!

 

[RMDave]

Can I make this trifle around 3 p.m., refrigerate it (covered) and then serve around 8 in the evening or will it be too soggy by then?