“Mouthwatering Paleo Cranachan Trifle: A Delectable Scottish Dessert”
Discover this mouthwatering Paleo Cranachan Trifle recipe that combines traditional Scottish flavors with a modern, gluten-free twist. Learn how to create this cinematic dessert featuring raspberries, toasted oats, and coconut whipped cream for an unforgettable dining experience.
Allergens
None
Ingredients
- 2 cups fresh raspberries
- 1 cup toasted oats (ensure gluten
- free)
- 1 cup full
- fat coconut milk
- 1 can coconut cream
- 3 tablespoons raw honey
- 1 teaspoon pure vanilla extract
- Zest of one orange
- 1/4 cup chopped almonds
- Fresh mint leaves for garnish
Instructions
- In a large bowl, mix together the fresh raspberries and toasted oats. Set aside.
- In another bowl, combine coconut milk, coconut cream, honey, vanilla extract, and orange zest. Whisk until well combined.
- Chill the whipped coconut mixture in the refrigerator for 30 minutes.
- Layer the raspberries and toasted oats mixture into four individual trifle dishes or one large trifle dish.
- Top each layer with a generous dollop of chilled whipped coconut cream.
- Garnish with chopped almonds and fresh mint leaves.
- Serve immediately.
Chef’s Insight
Use fresh raspberries for optimal flavor and texture. The combination of tart berries and sweet coconut cream creates a perfect balance in this delectable dessert.
Notes
Be sure to use full-fat coconut milk and coconut cream for a richer taste. For an extra touch, serve with a warm whisky sauce drizzle.