1 cup coconut flour, sifted
1/2 tablespoon gluten free baking powder
5 medium eggs
1 cup coconut milk (canned)
1/2 cup raw or organic honey (pure maple syrup or rice malt syrup would also work)
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1 + 1/2 cups coconut milk
1 cup coconut cream
1 teaspoon vanilla extract
4 egg yolks
1 tablespoon arrowroot (or tapioca flour)
1/3 cup coconut sugar
3 tablespoons grass fed gelatin
3/4 cup cool water
3/4 cup hot boiled water
4 + 1/2 cups organic or fresh juice ( I used apple + berry juice)
Coconut Whipped Cream
3 cups coconut cream, placed in refrigerator overnight or for a minimum 6 hours
3 teaspoons vanilla extract
3 tablespoons pure maple syrup
2 cups mixed berries (I used strawberries (sliced ), blueberries and raspberries)
1/2 cup organic or freshly squeezed juice (I used apple & berry juice)
1 cup mixed berries for topping
To make the jelly, add cool water and gelatin powder to a large bowl, stirring until well combined. The mixture should thicken up. Then add hot water, stirring to mix. The mixture should then thin out. Add the juice and mix well. Pour the jelly mixture into a bowl, cover and place in the refrigerator until it is set, approximately 3 hours.
Pre heat the oven to 180 Celsius
To make the sponge layer, add the coconut flour and baking powder to a large mixing bowl, combine well. Add eggs, coconut milk, honey, coconut oil and vanilla extract to another large mixing bowl, whisking well to combine. Add the wet mixture to the dry mixture, mixing thoroughly to combine. Spoon the batter into lined spring form pan and bake in the oven for 30-35 minutes or until golden and a toothpick inserted into the center comes out clean. Leave to cool in the pan for 5 minutes before transferring to a wire cooling rack to cool completely. Slice into small squares.
To make the custard, add coconut milk, coconut cream and vanilla to a small saucepan over medium heat; stirring constantly for 5 minutes or until hot. Remove the saucepan from the heat. In a heat proof mixing bowl, add egg yolks, arrowroot and coconut sugar, whisking until well combined. Slowly add the hot mixture to the egg mixture, whisking constantly.
Return the mixture to the saucepan over low heat. Cook, stirring regularly for approximately 40-45 minutes until the mixture thickens (Do not allow it boil as it might curdle) Then leave to cool completely.
To make the coconut whipped cream, remove the cream from the can and add to blender with vanilla extract and maple syrup. Blend on high speed until the cream thickens. Alternatively, you can use a mixer or hand beater. Refrigerate until needed.
To assemble the trifle, place the sponge squares in the bottom of a trifle bowl. Add 2 cups of the mixed berries and cover with the fruit juice. Spoon the custard over the top, followed by the jelly, then cover with the coconut cream and top with the extra berries.
Cover and refrigerate until ready to serve.