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, serve your guests these Mini Roasted Blueberry and Whipped Coconut Cream Trifles.
Mini Roasted Blueberry and Whipped Coconut Cream Trifles
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…
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.
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Then check out all of the creative coconut recipes at the bottom of this post!
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Mini Roasted Blueberry and Whipped Coconut Cream Trifles
A simple and elegant desert that's sure to impress.
For the roasted blueberries
- 4 cups blueberries
- 1 teaspoon cinnamon
For the whipped coconut cream
- one can full fat coconut milk that has been in the refrigerator for at least several hours or overnight
- 2 Tablespoons powdered sugar or Swerve sweetener
- 1/2 teaspoon vanilla bean paste or extract
For the trifles
- About 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
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 minute, 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.
Enjoy this Mini Roasted Blueberry and Whipped Coconut Cream Trifles recipe!
Here are some more of my favorite coconut recipes…
- Coconut Cupcakes
- Flourless Chocolate Almond Coconut Ice Cream Sandwiches
- Coconut Chia Granola Clusters
Plus all of the #SundaySupper coconutty recipes for this week…
- Coconut Granola Bowla by Family Foodie
- Gluten Free Coconut French Toast by Gluten Free Crumbley
- Make Ahead Healthy Piña Colada Breakfast Parfait by Easy Cooking with Molly
- Piña Colada Granola (grain free) by My Life Cookbook
- Piña Colada Nut Bread by Where Latin Meets Lagniappe
- Piña Colada Overnight Oats by Take A Bite Out of Boca
- Piña Colada Pancakes by Dizzy Busy and Hungry
Dive in with Sides and Appetizers
Coco-Nutty Main Dishes
- Chickpea Potato Curry by Sunday Supper Movement
- Piña Colada Chicken and Rice by Cindy’s Recipes and Writings
- Piña Colada Chicken Skewers by The Crumby Cupcake
- Pineapple Barbecue Chops with Colada Slaw by A Kitchen Hoor’s Adventures
- Slow Cooker Pineapple Chicken Curry by Caroline’s Cooking
- Coconut Pound Cake by Cosmopolitan Cornbread
- Cookies and Coconut Cream Popsicles by Books n’ Cooks
- Creamy Dairy-Free Vegan Coconut Ice Cream by Positively Stacey
- Easy Piña Colada Fudge by Hezzi-D’s Books and Cooks
- Easy Piña Colada Poke Cake by Crazed Mom
- Homemade Samoas by That Skinny Chick Can Bake
- How to make a Piña Colada Flan by Asian In America
- Island Breeze Piña Colada Panna Cotta by The Weekend Gourmet
- Kheer by What Smells So Good?
- Mini Roasted Blueberry and Coconut Cream Trifles by Cupcakes & Kale Chips
- Piña Colada Bars by Dessert Geek
- Piña Colada Cream Pie by Cookin’ Mimi
- Piña Colada Cupcakes by The Redhead Baker
- Piña Colada Energy Balls by Wholistic Woman
- Piña Colada Ice Cream by Palatable Pastime
- Piña Colada Rice Pudding by Hardly A Goddess
- Piña Colada Trifle by A Day in the Life on the Farm
- Piña Colada Upside Down Cake by Bottom Left of the Mitten
- Pineapple Coconut Pudding by Magnolia Days
- Samoa Smacky Delicious Mix by Cooking With Carlee
- Toasted Coconut Sour Cherry Sundae by Pies and Plots
- Tropical Fruit Cups by The Freshman Cook
Sweet to Sip Beverages
- Boozy Coconut & Caramel Milkshakes by Momma’s Meals
- Coconut Banana Rum Smoothie by Desserts Required
- Coquito by Monica’s Table
- Lime Coconut Lassi by Food Lust People Love
- Piña Colada Freeze by Grumpy’s Honeybunch
- Piña Colada Smoothie by A Mind Full Mom
- Spiced Piña Colada by Family Around the Table