Banoffee trifle with caramel fudge
DessertIce cream and desserts2-3 servings20 minutes preparation8 hours waiting
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This is how you make it
- Make the caramel sauce. Melt 80 grams of coconut whipped cream in a small saucepan. Add 30 grams of coconut blossom sugar. Let it thicken over low heat until it becomes a caramel sauce. This takes about 10 minutes.
- Make the cookie base. Crumble the cookies into a bowl. Melt the coconut oil and mix with the cookie crumbs.
- Prepare the coconut whipped cream. Put about 150 ml in a tall, narrow bowl. Add 1-2 tablespoons of coconut blossom sugar (optional). Whip with an electric mixer until it becomes a firm whipped cream.
- Slice or mash the banana. Mix with the cinnamon powder.
- Cut the fudge into mini cubes.
- Assemble the trifle. Start with a layer of cookies, then caramel sauce, banana, coconut whipped cream, and finish with a layer of cookies. Garnish with the caramel fudge pieces.
- Shake the can of coconut whipped cream and refrigerate for at least 8 hours in advance.
- Make the caramel sauce. Melt 80 grams of coconut whipped cream in a small saucepan. Add 30 grams of coconut blossom sugar. Let it thicken over low heat until it becomes a caramel sauce. This takes about 10 minutes.
- Make the cookie base. Crumble the cookies into a bowl. Melt the coconut oil and mix with the cookie crumbs.
- Prepare the coconut whipped cream. Put about 150 ml in a tall, narrow bowl. Add 1-2 tablespoons of coconut blossom sugar (optional). Whip with an electric mixer until it becomes a firm whipped cream.
- Slice or mash the banana. Mix with the cinnamon powder.
- Cut the fudge into mini cubes.
- Assemble the trifle. Start with a layer of cookies, then caramel sauce, banana, coconut whipped cream, and finish with a layer of cookies. Garnish with the caramel fudge pieces.
Tip(s)
- You will be left with 200 ml of coconut whipping cream. You can whip this up and use it in sweet desserts, coffee or chocolate milk, but did you know that coconut whipping cream (without added sugar) is also super delicious to make your curry or savoury dish creamy?
- The sugar in the coconut whipping cream is optional. Of course, there is plenty of sugar in this banoffee recipe, so some of it that is a little less sweet is also just right.You will be left with 200 ml of coconut whipping cream. You can whip this up and use it in sweet desserts, coffee or chocolate milk, but did you know that coconut whipping cream (without added sugar) is also super delicious to make your curry or savoury dish creamy? The sugar in the coconut whipping cream is optional. Of course, there is plenty of sugar in this banoffee recipe, so some of it that is a little less sweet is also just right.
