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 made this for a show this weekend - it was a big hit. It was super easy and went together quite smooth. Everyone loved it and I got bookings for April because of the trifle bowl. I'll be making this again for my shows this month.
 
Hi, we have a Trader Joes here. Coconut milk is 99 cents a can....have a stock in my pantry now!
I have used Trader Joes ladyfinger cookies (2.29 for 36 of them) They are cookies not sponge but, if they soak for a while, they turn spongy - can't be used this way for demo though.

I may try the angel food loaf next time....however.

I also used frozen strawberries that were thawed out and drained. They were way cheaper until they are on sale fresh. Like the idea of slicing bananas and maybe folding them in with frozen/thawed/strained strawberries....

I like the recipe and did not find it too expensive once you do it a couple of times different ways. It gets faster each time I make it.
 
Made a practice trifle. Oh . . . my . . . goodness! That stuff is amazing! I only ate a smidge (not a diabetes-friendly recipe), but it was enough. The Furry Guy loved it.I'll be making this for my March & maybe even April shows. I'll leave the cinnamon out for the host who's allergic to cinnamon. I think it will taste more coconutty but still good. Though, I love the strong cinnamon taste. Yum!
 
If I have an open house on Saturday, do you think it would hold up if I made it on Thursday night???
 
Yes, it will be even better after refrigeration for a couple of days. My last one was made on Friday afternoon and consumed mostly on Saturday night and the remainder on Sunday night. Both nights were awesome!​
 
LeslieSGI said:
Yes, it will be even better after refrigeration for a couple of days. My last one was made on Friday afternoon and consumed mostly on Saturday night and the remainder on Sunday night. Both nights were awesome!​
Click to expand...

Thanks so much!!
 
ChefCKHall said:
Hi, we have a Trader Joes here. Coconut milk is 99 cents a can....have a stock in my pantry now!
I have used Trader Joes ladyfinger cookies (2.29 for 36 of them) They are cookies not sponge but, if they soak for a while, they turn spongy - can't be used this way for demo though.

I may try the angel food loaf next time....however.

I also used frozen strawberries that were thawed out and drained. They were way cheaper until they are on sale fresh. Like the idea of slicing bananas and maybe folding them in with frozen/thawed/strained strawberries....

I like the recipe and did not find it too expensive once you do it a couple of times different ways. It gets faster each time I make it.
Click to expand...


personally, I think I would NOT use angel food cake. We made this last night at our cluster meeting, and my director subsituted the ladyfingers for those sponge cake things that is for strawberry shortcakes and they started falling apart when they were mixed. It didn't taste bad, but the texture was kind of weird. I would subsitute pound cake, I think it would hold up much better than the angel food cake. Just my opinon!
 
pampcheflisa said:
personally, I think I would NOT use angel food cake. We made this last night at our cluster meeting, and my director subsituted the ladyfingers for those sponge cake things that is for strawberry shortcakes and they started falling apart when they were mixed. It didn't taste bad, but the texture was kind of weird. I would subsitute pound cake, I think it would hold up much better than the angel food cake. Just my opinon!
Click to expand...

I agree. With some Trifles, angel food cake works great, but this one, where the cake part is actually mixed with liquid before assembling, needs a sturdier cake.
 

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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