Strawberry-Coconut Tres Leches Trifle

The flavors in a popular Mexican cake are redesigned into a simple, pretty dessert.


  • 1 lb (450 g) fresh strawberries, divided
  • 3 pkg (3 oz each) soft ladyfingers (about 72 total) (see Cook'’s Tip)
  • 1 can (14 oz or 300 mL) sweetened condensed milk, divided
  • 1 can (14 oz or 398 mL) unsweetened coconut milk, divided
  • 1 container (8 oz or 250 mL) sour cream
  • 1 container (12 oz/1 L) frozen whipped topping, thawed, divided
  • 1 pkg (3.3 oz or 102 g) vanilla instant pudding and pie filling
  • 1 tsp (5 mL) cinnamon


  1. Set aside one strawberry for garnish. Hull remaining strawberries using Core & More; slice with Egg Slicer Plus®. Cut ladyfingers into 1-in. (2.5-cm) pieces using Chef's Knife; set aside.

  2. Whisk together 1/2 cup (125 mL) of the condensed milk, 2/3 cup (150 mL) of the coconut milk and sour cream in (6-qt./6-L) Stainless Mixing Bowl. Add ladyfingers and toss gently using Mix ‘N Scraper®.

  3. Attach open star tip to Easy Accent® Decorator. Fill with 1 cup (250 mL) of the whipped topping. Combine pudding mix and remaining coconut milk in Stainless (4-qt./4-L) Mixing Bowl; whisk until thickened. Add remaining condensed milk and cinnamon; whisk until incorporated. Fold in remaining whipped topping.

  4. To assemble, place half of the ladyfinger mixture into Trifle Bowl; top with half of the strawberries. Spread half of the pudding mixture over strawberries. Repeat layers one time. Pipe whipped topping over top; garnish with strawberry fan.


  • 24  servings

Nutrients per serving:

Calories 220, Total Fat 10 g, Saturated Fat 8 g, Cholesterol 10 mg, Carbohydrate 29 g, Protein 3 g, Sodium 160 mg, Fiber 1 g

Cook's Tips:

Ladyfingers are sheets of sponge cake that can be separated into long ovals and are found in the bakery section of most grocery stores.

One 16-oz (about 390-g) frozen pound cake, thawed, trimmed and diced into 1-in. (2.5-cm) cubes, can be substituted for the ladyfingers, if desired.

To create strawberry fan, open Egg Slicer Plus® and place the strawberry stem end down; slice most of the way through it with wires. Remove the strawberry from the wires and gently fan out the slices.

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