Drunken Strawberry Coconut Trifle is an adults-only dessert made with coconut rum-soaked cookies, strawberry whipped cream, coconut rum whipped cream, whipped coconut cream, and fresh strawberries. This trifle tastes cool, light, and refreshing, making it a perfect summer treat.
![Drunken Strawberry Coconut Trifle](https://ingoodflavor.com/wp-content/uploads/2021/08/Drunken2BTrifle2BWide2BSpoon.jpg)
Alright, everyone, it’s time to treat you to something truly indulgent. What I love about this trifle is that it’s luxurious without being heavy, overly rich, or excessively sweet. The vanilla wafer cookies soaked in coconut rum add a delightful “oomph!” factor. The layers of whipped cream are light, smooth, and silky, while the strawberries bring a refreshing touch. Finally, the whipped coconut cream adds an extra layer of creamy coconut goodness.
![Drunken Strawberry Coconut Trifle](https://ingoodflavor.com/wp-content/uploads/2021/08/Drunken2BTrifle2BVert2BTop2BII.jpg)
![Drunken Strawberry Coconut Trifle](https://ingoodflavor.com/wp-content/uploads/2021/08/Drunken2BTrifle2BVert2BSpoon.jpg)
This no-cook, no-bake strawberry coconut trifle is the perfect dessert for adult gatherings. It’s suitable for both intimate get-togethers and larger events. This recipe makes four servings but can easily be doubled or multiplied for bigger groups. If there are minors present, they can also enjoy a virgin version—just omit the rum. We’re here to please everyone!
![Drunken Strawberry Coconut Trifle](https://ingoodflavor.com/wp-content/uploads/2021/08/Drunken2BTrifle2BVert2BTight.jpg)
Just when you think you’ve heard everything, there is another reason to love this dessert—it can be made ahead of time. Simply assemble everything a day ahead and keep refrigerated until ready to serve. The powdered sugar not only sweetens the whipped cream but also acts as a stabilizer, enabling the cream to hold its shape and prevent it from weeping.
Give this a try. You’re going to love it!
![Drunken Strawberry Coconut Trifle](https://ingoodflavor.com/wp-content/uploads/2021/08/Drunken2BTrifle2BWide2BII.jpg)
![Drunken Strawberry Coconut Trifle](https://ingoodflavor.com/wp-content/uploads/2021/08/Drunken2BTrifle2BWide2BTop.jpg)
Helpful tips:
- This recipe uses just shy of one pint of heavy cream. Save the excess cream for your morning coffee or tea, or add it to your sauces.
- If your strawberries are tart and not fully ripe, add 1/2 to 1 teaspoon granulated after dicing to sweeten.
- Adding 1 teaspoon of coconut extract to 1/2 cup of regular rum is a good substitute for coconut rum.
- For best results, dip only enough vanilla wafer cookies for each trifle as you work.
- Reserve the unused liquid from the can of coconut cream for other purposes: add it to mixed drinks, use it as a sugar substitute, or add it to baked goods.
- Chilling the mixing bowls, beaters, and cream of coconut before use is recommended but not essential. I don’t, and my whipped creams come out just fine.
- For a virgin rum-free trifle, dip vanilla wafers in the unused coconut milk portion of the can of coconut cream.
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![Drunken Strawberry Coconut Trifle](https://ingoodflavor.com/wp-content/uploads/2023/03/Drunken-Trifle-Vert-Spoon-Feat.jpg)
Drunken Strawberry Coconut Trifle
Description
Drunken Strawberry Coconut Trifle is an adults-only dessert made with coconut rum-soaked cookies, strawberry whipped cream, coconut rum whipped cream, whipped coconut cream, and fresh strawberries. This trifle tastes cool, light, and refreshing, making it a perfect summer treat.
Ingredients
For the coconut rum whipped cream:
For the strawberry whipped cream:
Instructions
- Hull strawberries with a paring knife. Cut into small pieces. If tart, sprinkle with 1/2 to 1 teaspoon granulated sugar. Set aside.
- Remove 1/2 cup of the solids from the can of cream of coconut and place in a small mixing bowl. Reserve the remainder of the can content for other uses. Beat the coconut cream on medium-high until it becomes thick, creamy, and white (about 1-2 minutes). There will be more than enough whipped coconut cream for this recipe. Set aside.
- Scrape excess coconut cream off the beater. Place 3/4 cup heavy cream and 2 teaspoons rum in another small mixing bowl. Beat on medium, increasing to medium-high. When the cream begins to thicken and increases in volume, gradually add powdered sugar. Beat until cream is smooth, fluffy, and holds a stiff peak. This should only take a minute or two.
- Scrape excess whipped cream off the beater. Place 1 1/4 cups heavy cream and strawberry-flavored drink mix in a medium mixing bowl. Beat on medium, increasing to medium-high. When the cream begins to thicken and increases in volume, gradually add powdered sugar. Beat until cream is smooth, fluffy, and holds a stiff peak. This should only take a minute or two.
- Assemble each trifle: Quickly dip 12 vanilla wafer cookies into a small bowl of coconut rum. Allow excess rum to drip back into the bowl. Rough chop cookies into small pieces.
- Layer each trifle glass (12 oz. or larger) as follows, eyeballing the quantities. First layer: 1/8 of the rum-soaked cookies. Second layer: 1/8 of strawberry whipped cream. Third layer: 1/8 of the strawberries, drained of juices. Fourth layer: 1/8 of the rum whipped cream.
- Repeat the layering a second time. End with a top layer of whipped coconut cream.
- Garnish with toasted coconuts and a strawberry slice. Repeat the assembly steps for the remaining trifles. Chill for 1 hour or overnight.
- Makes 4 servings.
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Hey Thao!! I was just boppin' around your site as I love to do, and these caught my eye! They're BEAUTIFUL!!! And perfect for Valentine's Day! (As are your recent pop recipe, which I love!) Happy Tuesday, friend!
Thanks you, Stephanie!! Now that you've mentioned it, I'm kinda craving these! Maybe I'll have to make myself for a special treat on Valentine's Day! Happy Tuesday to you too!!