Drunken Strawberry Coconut Trifle

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.

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.

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!

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!

Pro 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 of granulated sugar 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.

You Might Also Like

Chocolate Lover’s Donut Lasagna	Strawberry Fool
Pumpkin Pie Spice Twinkie Lush	Blackberry Topped Banana-Chocolate Dessert Shell

Drunken Strawberry Coconut Trifle

Author: In Good Flavor Cooking Method:Mixing Layering Cuisine:American Courses:Dessert

Difficulty:BeginnerPrep time: 30 minutesCook time: minutesRest time: minutesTotal time: 30 minutesServings:4 ServingsCalories:300 kcal Best Season:Summer

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

• 1 pint whole strawberries (about 2 cups diced)
• 1/2 to 1 tsp. granulated sugar (optional)
• 1 (15 oz.) can cream of coconut, separated
• 48 vanilla wafer cookies
• 1/3 cup coconut rum
• 1/8 cup toasted coconut for garnish (optional)

For the coconut rum whipped cream:

• 3/4 cup cold heavy cream
• 3 tbsp. powdered sugar
• 2 tsp. coconut rum

For the strawberry whipped cream:

• 1 1/4 cup cold heavy cream
• 1/4 leveled tsp. strawberry flavored drink mix (I use Kool-Aid)
• 2/3 cup powdered sugar

Instructions

1. Hull strawberries with a paring knife. Cut into small pieces. If tart, sprinkle with 1/2 to 1 teaspoon granulated sugar. Set aside.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Repeat the layering a second time. End with a top layer of whipped coconut cream.
8. Garnish with toasted coconuts and a strawberry slice. Repeat the assembly steps for the remaining trifles. Chill for 1 hour or overnight.
9. Makes 4 servings.

Keywords:Drunken Desserts, Strawberry, Coconut, Trifle, Summer Treat

Disclosure: This site contains paid advertising and affiliate links. In Good Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.