Coconut, Pear and Ginger Trifle. My house, UK

April 2020
Trifle is not a dessert I'd ever choose, however this one sounded too interesting not to try.  I'd never thought to use coconut water to make jelly before, but it works really well - so much more refreshing and natural tasting than standard jelly.  On top of the jelly, sit small cubes of sticky ginger cake, pour over custard, and then top with natural yogurt mixed with coconut cream.  The coconut and pear flavours pair well, the ginger adds a kick, and there are all sorts of textures, from the softness of the custard soaked cake to the smoothness of the coconut cream yogurt, the silky jelly, and the bite of pear.  It tastes like a lighter, exotic and more refined version of a classic dessert.

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