Light as a cloud and impossibly creamy, this coconut custard trifle layers fluffy cottage-cheese sponge with silky coconut custard. It’s a healthier dessert that tastes like pure indulgence — ready in minutes with no oven drama. If you love cottage-cheese desserts, you’ll also adore our Baked Cottage Cheese Pancakes in Cream Sauce.
Ingredients
For the sponge:
- 1 egg
- 60 g (2 oz) soft cottage cheese
- 30 g (3 tbsp) flour (rice flour works well)
- 4 g (1 tsp) baking powder
- Sweetener to taste
For the cream:
- 250 ml (1 cup) milk
- 15 g (1 tbsp) cornstarch
- 15 g (2 tbsp) shredded coconut
- Sweetener to taste
Instructions
- Make the sponge: mix the egg with the soft cottage cheese, then stir in the dry ingredients until smooth.
- Pour into a 16 cm (6-inch) pan and microwave for 3 minutes or bake for 15-20 minutes at 180 C (350 F). Cool and cut into cubes.
- For the cream, combine all ingredients in a saucepan and cook over medium heat, stirring constantly, for about 5 minutes until thickened. Let cool slightly.
- Assemble in glasses, alternating layers of sponge cubes and cream. Sprinkle with extra shredded coconut.
- Serve right away or chill for a couple of hours so the trifle can soak.
Tips
- Let the assembled trifle chill for a couple of hours — the sponge soaks up the custard and the flavors meld beautifully.
- Blend the cottage cheese until completely smooth for the silkiest sponge. For more make-ahead dessert inspiration, browse the ideas at Allrecipes.
- For another light, spoonable treat, try our Simple Chocolate Pudding (Vegan).
Nutrition: per 100 g: 120 kcal, protein 9.5 g, fat 8 g, carbs 1.6 g.