{"id":3857,"date":"2012-09-25T08:32:16","date_gmt":"2012-09-25T12:32:16","guid":{"rendered":"http:\/\/kirantarun.com\/food\/?p=3857"},"modified":"2012-09-25T05:33:29","modified_gmt":"2012-09-25T09:33:29","slug":"pumpkin-coconut-cream-trifle","status":"publish","type":"post","link":"https:\/\/kirantarun.com\/food\/pumpkin-coconut-cream-trifle\/","title":{"rendered":"Pumpkin Coconut Cream Trifle"},"content":{"rendered":"H<\/span>ey there.<\/p>\n

As I sit at my desk, typing away at the recipe for this post, I cannot help but ponder how much my life is now surrounded not only with family and friends — but with food.<\/p>\n

I’m definitely not a trained chef or whatever — but like humanity has evolved, I’d love to think the same for the appreciation I have for food. There’s a whole lotta sauce simmering in my head with so many ideas. And dare I say everything screams “food” all the time?<\/p>\n

Yup, my life evolves around food. Most of the time.<\/p>\n

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Cooking is sort of natural to me — I begin at a tender age of 12, where I was allowed to pan fry vegetables, naturally with an adult supervision.<\/p>\n

But decorating desserts is a game changer for me. Really.<\/p>\n

Its not that I dislike it — but it involves a mad set of skills. I have “mad” skills. Just not in baking or cake decorating.<\/p>\n

Le sigh. Let me narrate to you an example.<\/p>\n

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Making trifle is so easy, but layering it for a shot is so difficult. At least to me. First, I used a couple of spoons. And that definitely dirtied the dessert cups. And more spoons to wash.<\/p>\n

Messy I tell ya.<\/p>\n

Then I used different pastry bag tips to experiment. Definitely ate my weight along the way too. But still couldn’t pipe fancily.<\/p>\n

I almost threw in the towel, and was so tempted to just gobble it all up and call it quits.<\/p>\n

But I’m a sharer. Nothing is consumed in my home without sharing. Even if that meant a teaspoon or a morsel of food.<\/p>\n

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\"Print<\/a> Print This Recipe<\/a><\/p>\n

Servings: 4<\/p>\n

Ingredients<\/span>:<\/p>\n