Cranberry & Cornbread Triffle with Coconut Cream
This cranberry sauce and cornbread trifle is the perfect Thanksgiving dessert or Christmas dessert to wow your guests. It's beautifully layered with homemade cranberry sauce, a fluffy coconut cream and moist cornbread. Honestly it's a great dessert for any holiday... or even a Tuesday.
Servings 6
Equipment
- glass jars or glass dish
- citrus zester or microplane
- Rubber spatula or wooden spoon
Ingredients
Cranberry Sauce
- 1 8 oz bag of fresh or frozen cranberries
- 1 cup orange juice (about 2 fresh oranges) You can use boxed orange juice but since this recipe also uses zest, fresh oranges are the way to go
- 1/4 cup water
- zest of 1 whole orange
- 2 1/2 tbsp maple syrup
- 1/4 tsp cornstarch
- 2 tbs water
Cornbread
- 1 box cornbread mix or pre-made cornbread I use the Trader Joe's box mix
Whipped Coconut Cream
- 1 can coconut milk, frozen freeze the can for 2 hours or overnight
- 2 tbsp maple syrup
- pinch of salt
Instructions
Cranberry Sauce
- Heat a saucepan to low-medium heat. Add fresh or frozen cranberries to the pot with water and orange juice and zest. Let it simmer for 10 minutes uncovered.
- Add 1 1/2 tbs maple syrup to the pot, stir and simmer another 5 minutes until the cranberries get soft. Mash the cranberries with a fork.
- Mix 1/4 tsp of cornstarch with 2 tbs of water until it dissolves. Add in the cornstarch slurry to the cranberries to thicken the sauce. Stir until fully incorporated (no visible white streaks) and turn off. Let the sauce cool fully to room temperature before assembling the trifle.
Whipped Coconut Cream
- Place a can of coconut milk in the freezer for at least 2 hours. When you open the can, the liquid will be separated from the cream. Scoop out the white cream into a bowl and leave the liquid behind. Add maple syrup and salt. Use a hand mixer or standing mixer to whip the cream into a fluffy consistency.
Cornbread
- Bake according to the instructions on the box. Let it cool fully before assembling the trifle.
Assembling the trifle
- Add a thin layer of cornbread to your glass jar. Then top with and even thickness layer of cranberry sauce, then an even layer of coconut cream. Repeat this layer process until you've filled the jar. Then repeat the process on all 6 jars.
- Refrigerate the trifles for 2 hours before serving so that they have time to soak in all the flavor.
Notes
- Be sure to let the cranberry sauce cool fully to room temperature before assembling the trifle. If not it will melt the coconut cream.
- If you don't love the tartness of the cranberries, you can drizzle some maple syrup on each cornbread layer for added sweetness.