Coconut and Lime trifle. This is a recipe using Philadelphia Cooking Creme- Original flavor. This coconut key lime trifle is a cool, creamy no bake dessert! I don't know about you, but bbq's and potlucks make me over eat.

I love the combination of coconut and key lime. I knew a perfect combination would be lime filling, cream cheese and a citrus cake, so I came up with this creation. Sprinkle coconut, according to your tastes, in between every layer, just a little on top, or none at all! You can cook Coconut and Lime trifle using 11 ingredients and 7 steps. Here is how you cook it.

Ingredients of Coconut and Lime trifle

Prepare 1 box of lime jelly.
It's 300 grams of madera cake.
Prepare 100 grams of blueberries.
You need 100 grams of strawberries.
It's 250 ml of coconut milk.
It's 25 grams of sugar.
Prepare 1 1/2 tbsp of cornflour.
You need 1 dash of malibu (optional).
Prepare 200 ml of double cream.
Prepare 200 ml of cream cheese.
Prepare 1 of lime.

This is a pretty dessert, fine for company or every day dinner. Learn how to prepare this Individual Coconut Key Lime Trifles recipe like a pro. Pour in coconut milk mixture, and top with more crumbs and coconut. Lime and mint jelly, coconut cake and passionfruit pulp, delivered in trifle form.

Coconut and Lime trifle step by step

Make up packet of jelly as says on packet..
Cut madera cake into cubes and place at bottom of bowl..
Slice strawberries and add to the bowl of cubed madera, and blueberries..
Pour on the prepared jelly and put in to the fridge to set for 5 hours till firm..
To make the custard put coconut milk into a pan along with the sugar and if chosen malibu and bring to simmering point. Mix the cornflour with a splash of water to make a paste, then add this to the coconut milk. Continue to stir until thickened, when ready take of heat and leave to cool..
When the jelly is set, whisk cream to a soft peak with the icing sugar. Add the cream mixture in with the cream cheese, half of the lime juice and lime zest and mix together..
Now to assemble, put the cooled custard on evenly. Then pipe or spread your cream mixture on and chill for another half hour or till ready to eat..

Add coconut milk, butter and eggs, stir to combine, then stir in lime juice. Follow with layers of ground granola bars, chopped white chocolate and cake pieces. Repeat layers, leaving room for final layer of whipped topping. If desired, garnish with additional ground granola bar and Key lime slices. Summer Berry Trifle with whipped coconut cream, toasted coconut and lemon cake layered in mason jars for a simple make-ahead dessert!