Mini Roasted Blueberry and Whipped Coconut Cream Trifles

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It’s National Pina Colada Day, and #SundaySupper is crazy for coconut with over forty sweet and savory recipes for you. For an easy and elegant dessert with tons of summertime flavor, look no further than this Mini Roasted Blueberry and Whipped Coconut Cream Trifle Recipe.

Mini Roasted Blueberry and Whipped Coconut Cream Trifles

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Three mini blueberry and coconut cream trifles in small glasses.

The Hubby loves margaritas. He usually keeps a bottle of margarita mix and some tequila on hand for when the mood strikes him. I usually stay away from margaritas and daiquiris and pina coladas and the like. They go down like a smoothie or juice, which means way too much sugar and neon colors, and let’s not forget the alcohol for this girl. I usually stick to my wine or the occasional Dark & Stormy.

Anytime we go on vacation and stay at a condo, like our trips to Smugglers’ Notch every two years, The Hubby always brings that bottle of margarita mix and tequila, plus a bottle of pina colada mix with the rum already added so all you have to do is add it to the blender with some ice and let it go for a whirl.

You guys, once I’m on vacation and there’s a bottle of rum-infused coconutty goodness easily accessible in the fridge, I’m helpless. The first day I made a classic pina colada. The second day I added some frozen banana. After that I thought I should start diluting it with a little almond milk instead of all pina colada mix, oh and I also added a pinch of instant espresso powder. Then I layered it with a strawberry puree layer and some whipped cream for Lava Flows. The day after that I felt like layering was too much effort, so I just tossed the strawberries right into the blender.

So many pina coladas!!

Now granted I typically only had one a day, but even with all of the hiking I did, that on top of the slightly less healthy meals and extra ice cream definitely made the scale tick up a few notches. I think I need a pina colada detox. Instead, I’ll just eat these…

Close up of a mini blueberry and coconut cream trifle in a small glass.

Mini Roasted Blueberry and Whipped Coconut Cream Trifles are a simple but elegant dessert with so many amazing flavors. The bottom can be any kind of cake or pound cake or even angel food cake you like. I went with my Gluten Free Potato Pound Cake which has a wonderful flavor itself. Then I roasted the blueberries with a touch of cinnamon which releases the juices, concentrates it, and intensifies the flavor. Top that all with a vanilla coconut whipped cream and it’s summertime heaven in a glass. You can make make the components the day before and even layer the cake and berries, then just top with the whipped coconut cream before serving.

A mini blueberry and coconut cream trifle in a small glass.

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Close up top view of a mini blueberry and coconut cream trifle in a glass.

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Three mini blueberry and coconut cream trifles in small glasses.

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A mini blueberry and coconut cream trifle in a small glass.

Mini Roasted Blueberry and Whipped Coconut Cream Trifles

This trifle recipe is so easy and makes the cutest mini dessert that's filled with pound cake, coconut cream, and fresh blueberries.
Prep: 15 mins
Cook: 15 mins
Total: 30 mins

Ingredients

For the roasted blueberries:

For the whipped coconut cream:

  • 13.5 oz full fat coconut milk refrigerated for several hours or overnight
  • 2 Tablespoons powdered sugar or Swerve powdered sugar sweetener
  • ½ teaspoon vanilla bean paste or vanilla extract

For the trifles:

  • 4 cups cubed pound cake, yellow cake, or angel food cake (I used this Gluten Free Potato Pound Cake)
  • Additional fresh blueberries and cake cubes for garnish if desired

Instructions

For the roasted blueberries:

  • Preheat oven to 375ºF and line a baking sheet with parchment paper (this is essential to avoid a sticky, burnt mess).
  • Toss blueberries with cinnamon spread evenly on the baking sheet.
  • Roast for 15-20 minutes, or until bursting.
  • Cool and store in the refrigerator until ready to assemble the trifles.

For the whipped coconut cream:

  • Place the bowl and whisk attachment for your stand mixer or a metal or glass bowl and beaters for your hand mixer in the fridge or freezer until they are cold.
  • Remove can of coconut milk from the refrigerator, taking care not to shake it. Open carefully and scoop the thick, creamy portion of the coconut milk into the cold mixing bowl. Reserve remaining liquid for another use.
  • Add powdered sugar and vanilla to the coconut cream in the chilled bowl, and beat on medium-high to high speed until soft peaks form. Do not overbeat.

For the trifles:

  • Divide the cake cubes between eight mini trifle bowls or other glasses.
  • Top each with some of the roasted blueberries and whipped coconut cream.
  • Garnish with fresh blueberries and additional cake cubes, if desired.
Nutrition Facts
Mini Roasted Blueberry and Whipped Coconut Cream Trifles
Amount Per Serving (1 parfait)
Calories 200 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 9g45%
Cholesterol 19mg6%
Sodium 108mg5%
Potassium 181mg5%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 16g18%
Protein 2g4%
Vitamin A 70IU1%
Vitamin C 7.7mg9%
Calcium 29mg3%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.

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Enjoy this Mini Roasted Blueberry and Whipped Coconut Cream Trifles recipe!

A mini blueberry and coconut cream trifle in a small glass.

Here are some more of my favorite coconut recipes…

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10 Comments
  1. Ha! You are just too cute about that Pina Colada mix! Your recipe is right up my alley with my favorite fruit being the blueberry! I love how they get when they are roasted too! Great recipe 🙂

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