coconut yogurt trifle
ingredients
12
count
nutrition
300
calories
total time
20
minutes (preparation)
serves
4-6
servings
method
ingredients
Ingredients:
- 300g Glenisk Organic Greek Style Coconut & Vanilla Yogurt
- 1 small vanilla sponge (store-bought or homemade)
- 150g cranberry compote
- 1 mandarin, peeled and segmented
- Toasted coconut flakes
- Broken meringue pieces
- 150g fresh or frozen cranberries
- 60g sugar
- 45ml water
- Zest & juice of ½ orange
- ⅛ tsp cinnamon
- ½ star anise
- ¼ tsp vanilla extract
- (Optional vanilla yogurt sponge ingredients add 6 more: eggs, sugar, flour, baking powder, Glenisk Vanilla Yogurt, vanilla, plus optional zest & butter.)
recipe steps
- Make the cranberry compote (8–10 mins)
- Simmer cranberries, sugar, water, orange zest/juice, cinnamon and star anise until soft and slightly thickened.
- Remove from heat, stir in vanilla and let cool. Remove the star anise.
- Prepare the sponge
- Cut your vanilla sponge into small cubes (use homemade or shop-bought).
- Assemble (2 layers)
- In glasses, layer: cranberry compote → Glenisk Organic Greek Style Coconut & Vanilla Yogurt→ sponge cubes.
- Repeat for a second layer.
- Finish
- Top with mandarin segments, crushed meringue and toasted coconut.
- Serve & Enjoy!
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