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

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Discussion Overview

This thread centers around the preparation of a Strawberry-Coconut Tres Leches Trifle, with participants sharing their experiences, questions, and insights regarding the recipe and its ingredients. The discussion includes clarifications about the mixing bowl, the consistency of coconut milk, and alternatives for ladyfingers.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant expresses confusion about the term "Colander Bowl" and questions whether a regular large glass bowl could be used instead.
  • Another participant, identifying as a consultant, suggests that the "Colander Bowl" refers to the large bowl from the colander/bowl set.
  • One participant shares their experience of making the trifle and notes the importance of using a bowl larger than the Classic Batter Bowl.
  • Several users mention the thickness of coconut milk, with some stating it can be thick and recommending shaking the can before use.
  • One participant discusses using a frozen pound cake as a substitute for ladyfingers, while others weigh in on whether this is a suitable alternative.
  • Another participant mentions the potential for adding mango to the trifle for added flavor.

Areas of Agreement / Disagreement

Views differ regarding the best type of bowl to use for mixing, as well as the suitability of pound cake as a substitute for ladyfingers. There is no clear consensus on these points.

Contextual Notes

Participants share personal experiences and insights related to the preparation of the trifle, including tips on ingredient handling and alternative ingredient choices.

Who May Find This Useful

Consultants preparing to demo the Strawberry-Coconut Tres Leches Trifle may find the shared experiences and tips helpful in their own preparations.

I had a hard time finding ladyfingers the first time I made this, so I made them myself. Not too difficult!! The second time, I was able to find them.

I would try it with angel food cake to keep it light, though.

Also, I used lite coconut milk (it's not too thick) and fat free sweet milk. The last time I made it I forgot the sour cream and actually liked it better! Also, I use lite cool whip.

I need to figure out the nutritional information with using light everything!! It's soooooo good, though!!
 
RMDave said:
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?
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That would be about exactly the timeline I used yesterday for mine.

the ladies at the party loved it. But - they weren't Hispanic...and I didn't call it a Tres Leches Trifle - I just called it a Special Trifle! :D;)
 
I just finished off the one I made for a luncheon yesterday (great breakfast) and it was spectacular!! :D
 
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  • #34
ChefBeckyD said:
the ladies at the party loved it. But - they weren't Hispanic...and I didn't call it a Tres Leches Trifle - I just called it a Special Trifle! :D;)
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Tonight's sample will be analyzed (and criticized LOL) by a few Hispanic friends. If they say it tastes like "Tres Leches" then that's what I call it, if they turn their noses up at it, I'll name it after Saturday's Host's mother who is celebrating her 85th birthday.

Thanks all!
 
I made mine the night before and served it after Sunday dinner (which is lunch for those of you don't know LOL) and it was fine. Trifles get better with age. :)
 
I don't think we carry lady fingers around here... so pound cake or angel food cake is better would you all say? I am trying this at my next family party! :P
 
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  • #37
YAY! Guess who found 3oz packages of Lady Fingers at a Safeway owned store. Did I say "YAY!" In that case, "YAY!"
 
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  • #39
Okay, my jury is in on this Trifle.

Everybody loved it. I think the strawberries are really needed to "cut" the sweetness."

My three Mexican neighbors all said it tasted just like tres leches. They also all said that the texture isn't at all like tress leches, but they'd serve the dessert to their friends and family.

Yay!
 
I use Sara Lee pound cake cut into cubes instead of lady fingers. Also, add sliced banana with the strawberries. Goes really well with the coconut!
 
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  • #41
Sounds great, Brian. And welcome to the board? Tell us about yourself? How long have you been a PC Consultant?
 
My recruiter told me today that is would not be a good recipe to demo. She said it had alot of steps. I said "really, I just watched the video yesterday and it looked really easy". Thoughts?
 
heat123 said:
I don't think we carry lady fingers around here... so pound cake or angel food cake is better would you all say? I am trying this at my next family party! :P
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After making this with pound cake, I actually think angel food cake would be too soft and become mushy with all the stirring that needs to be done to incorporate the liquid. If anyone has tried it, I would like know how it worked!
 
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  • #44
Jennifer E said:
My recruiter told me today that is would not be a good recipe to demo. She said it had alot of steps. I said "really, I just watched the video yesterday and it looked really easy". Thoughts?
Click to expand...

Yes but the video doesn't mention how many bowls/dishes/vessels you'll need for each part. I'm demoing it at a party on Saturday. Anybody who shows up early is going to be measuring, cutting, slicing things so I can demo it sweetly the way it is done on the video.
 
cochef said:
After making this with pound cake, I actually think angel food cake would be too soft and become mushy with all the stirring that needs to be done to incorporate the liquid. If anyone has tried it, I would like know how it worked!
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Ya know... I was thinkin the same thing but wanted input from those who made it so far! Thanks.. I will try pound cake! :D
 
Couldn't find ladyfingers today. I'll look while I'm out tomorrow. I'm making this for Monday's team meeting.
 
I was debating on trying this one for our meeting. I (amazingly) did find the ladyfingers at our store, but they were 2.79 for one 3-oz package (x 3 for what the recipe calls for)!! That's 8.40 for just one ingredient. Strawberries aren't cheap either. I have to imagine that the pound cake is cheaper than the $8.40, so if I decide to try it, I am going to go with the pound cake.

Has anyone prcied out the total $ for the recipe?
 
I actually used ""short-cake". (you know--the dessert cups) The bakery lady said it was close to the same thing. Was going to buy the individual ones, then she pointed out some "family sized" ones. It was 12 oz I believe and I used the whole thing. Worked out (held up) just fine.
 
kam said:
I was debating on trying this one for our meeting. I (amazingly) did find the ladyfingers at our store, but they were 2.79 for one 3-oz package (x 3 for what the recipe calls for)!! That's 8.40 for just one ingredient. Strawberries aren't cheap either. I have to imagine that the pound cake is cheaper than the $8.40, so if I decide to try it, I am going to go with the pound cake.

Has anyone prcied out the total $ for the recipe?
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I paid $4.99 for pound cake, $2.99 for strawberries, plus $2.79 for coconut milk, $1.79 for sour cream...I had the rest of the ingredients at home...
 
Short cake sounds like a good idea! How did that turn out?
 
My director made this for our cluster Seasons Best Potluck. It was very good but she omitted the cinnamon - she said with the cinnamon it tasted like pumpkin pie with strawberries. She also said that she would not make it at a show because it is very expensive -- about $24-$25 for all of the ingredients.As mentioned, pound cake and short cake are suitable substitutions, someone else I know has made it with yellow cake and said that worked well. With the lady fingers being one of the most expensive (and difficult to find) ingredients, such substitutions could be a way to make it a more reasonable recipe.
 
ChefBeckyD said:
I paid $4.99 for pound cake, $2.99 for strawberries, plus $2.79 for coconut milk, $1.79 for sour cream...I had the rest of the ingredients at home...
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jcsmilez said:
My director made this for our cluster Seasons Best Potluck. It was very good but she omitted the cinnamon - she said with the cinnamon it tasted like pumpkin pie with strawberries. She also said that she would not make it at a show because it is very expensive -- about $24-$25 for all of the ingredients.

As mentioned, pound cake and short cake are suitable substitutions, someone else I know has made it with yellow cake and said that worked well. With the lady fingers being one of the most expensive (and difficult to find) ingredients, such substitutions could be a way to make it a more reasonable recipe.
Click to expand...

Thanks for the feedback on the pricing. I was just guessing at prices in my head and I came up with minimum $20 - so I see I wasn't that far off. I agree, I probably won't offer this for hosts due to the $$.

THANKS!
 
So glad to have come across this thread. I am making it for next week's cluster meeting (our "Taste of the Season's Best) to see how it would be for a show recipe. Now I know. (but still want to do it for the eating part :) )
 
I LOVE this recipe and tho I didn't price it, it didn't seem that expensive to me. And it was SO yummy! Also, I went to a Walmart grocery store (not the super WM) and couldn't find ladyfingers nor the frozen pound cake. However, I went and bought a box mix of pound cake and made one that way using our new metal loaf pan. Now, if you do that for a show I would def. make the cake the night before and have guests cut it up when you arrive. Just talk about the pan you used to make it. Other than that the recipe is easy. You may have a few extra bowls but I just find that a way to talk about more products! People won't think it's a big deal if you don't make it one! Plus, once they taste this they will ALL want to make it!
 
Also, the trifle is the Mother's Day Special this year - $29... This recipe would sell it!!
 
Just to make it a little cheaper, we made it and left out the sour cream (not that it cost that much) but it tasted just fine. We really enjoyed it.
 
I preferred it without sour cream!
 
Good to know. I guess we'll just have to call it Dos Leche. Now I just have to get a trifle bowl to make it in. Borrowed a cluster mates.
 
I know Aldi (if you have one close to you) has most of the ingredients for this for pretty cheap. Sour cream (.89) Sweetened condensed milk (.99) whipped topping (.99) vanilla pudding mix (.39). So really the most expensive stuff is the pound cake, coconut milk, and strawberries. Which strawberries are on sale this week at Meijer's 2 for $5, and the pound cake was $3.99. IDK about the coconut milk... forgot to look for that at the store. :D
 
ajhunt2 said:
Good to know. I guess we'll just have to call it Dos Leche. Now I just have to get a trifle bowl to make it in. Borrowed a cluster mates.
Click to expand...

LOL! That was funny!
 

Frequently Asked Questions

What ingredients do I need for the Strawberry-Coconut Tres Leches Trifle?

To make the Strawberry-Coconut Tres Leches Trifle, you will need the following ingredients: strawberries, coconut milk, sweetened condensed milk, evaporated milk, vanilla extract, whipped cream, and a sponge cake or ladyfingers. You can also add shredded coconut for garnish if desired.

How do I prepare the sponge cake for the trifle?

To prepare the sponge cake, you can either bake a homemade sponge cake or use store-bought ladyfingers. If baking, follow a basic sponge cake recipe, allowing it to cool completely before cutting it into cubes. If using ladyfingers, simply arrange them in the bottom of your trifle dish.

Can I make the trifle ahead of time?

Yes, you can make the Strawberry-Coconut Tres Leches Trifle ahead of time! It's best to assemble it a few hours before serving or even the night before. Just make sure to store it in the refrigerator to keep it fresh.

How do I layer the ingredients in the trifle?

To layer the ingredients, start with a layer of sponge cake or ladyfingers at the bottom of your trifle dish. Then, drizzle a mixture of the three milks (coconut milk, sweetened condensed milk, and evaporated milk) over the cake. Next, add a layer of sliced strawberries and whipped cream. Repeat the layers until you reach the top of the dish, finishing with whipped cream and a sprinkle of shredded coconut.

What can I substitute for coconut milk if I don't have it?

If you don't have coconut milk, you can substitute it with whole milk or almond milk for a different flavor. However, keep in mind that using a different milk will alter the taste and texture of the trifle. For a closer flavor profile, consider using a combination of regular milk and a bit of coconut extract.

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