Servings: 4
Ingredients:
- 1 whole packet of Biscoff cookies*
- 2 to 3 tbsp of coconut oil
- 1 (15oz) can of pumpkin puree, chilled
- 1 (14oz) can of coconut cream, chilled *
- 1/8 cup agave nectar or honey
- 1/2 tsp all-spice or pumpkin spice powder
- 1/2 tsp cinnamon powder
- a pinch of freshly grated nutmeg
Directions:
- In a food processor, pulse Biscoff cookies with coconut oil until coarse crumbs. Cover with cling-wrap and chill in the refrigerator for a hour.
- Add the rest of ingredients in a huge prep glass bowl. Fold everything until combined. Be careful not to over-mix.
- Cover pumpkin coconut cream with a cling-wrap and chill for a minimum of 1 hour.
- Serve in fancy dessert glasses by layering cookie crumbs with chilled cream.
- Serve immediately topped with toasted coconut flakes.
Notes:
- Any cookies are fine as a substitute.
- Coconut cream has to be thick. No water residue whatsoever. If needed, double-fold a muslin cloth and place coconut cream to drain excess moisture before making the trifle.
If you don’t mind the rusticness of serving trifle, then just go ahead and make a pile in a dessert plate. Grab a fork and dig in. Don’t be me, wasting precious time judging skills that I might never acquire. Ever.
But who cares? It only needs to taste good, right?
Does your life evolves around food too? What is simmering in your thoughts right this second? 😀