Coconut Berry Triflin'

Are you guys ready for the easiest, most perfectly delicious summer-time dessert you'll ever taste? This trifle is layered with fluffy angel food cake, fresh berries, and sweet coconut whipped cream. Plus it's rocking the red, white, and blue so it's great for all those upcoming 4th of July gatherings. If you're not digging the perfect pasta salad, this should definitely be your go-to recipe for a patriotic party pleaser (don't worry, alliteration will ALWAYS be cool, guys.)

Ingredients:
3 cans full fat coconut milk
2  16 oz packages fresh strawberries
2  8 oz packages fresh blueberries
1 prepared angel food cake
sweetener to taste (optional)

This is another recipe that's easily adapted to suit your tastes and portion requirements. The trifle pictured was plenty for 4-6 servings, but if you're making this for a party, you'll need to double it. People will be coming back for more!

1. Refrigerate the cans coconut milk overnight so the cream can separate from the coconut water. Then, flip them upside down and carefully open  from the bottom. Pour the coconut water into a container and save for another use (smoothies!)

2. Scoop the remaining cream into a large bowl and whip on high until fluffy. The consistency will be thinner than your typical dairy whipped cream, so don't worry if you don't get stiff peaks. Feel free to taste and decide if you want to add sweetener, but remember, the cake will sweeten the dish once it's complete.

3. Slice the cake and remove each piece from the container, chopping the whole thing into about 1-2 square inch chunks.

4. Set the cream aside and slice enough strawberries for your first layer. I like to slice as I go so I can adjust the size if I start to run low.

5. Start layering! I like to do cake > cream > strawberries > blueberries, tucking the outer layer of strawberries down into the cream a little to keep the top level. But hey! It's your trifle, do what works best for you!

6. Keep layering until you're done!

Linked up with Mouthwatering Monday