Paleo Scottish Cranachan Trifle – A Mouthwatering Gluten-Free Dessert
Discover our mouthwatering Paleo Scottish Cranachan Trifle recipe - a gluten-free dessert with layers of raspberries, almonds, and coconut cream that's perfect for any special occasion. Enjoy the classic flavors of Scotland while staying true to your paleo diet.
Allergens
Tree Nuts (Almonds)
Ingredients
- 2 cups fresh raspberries
- 1 cup sliced almonds
- 1 cup unsweetened shredded coconut
- 1 can full
- fat coconut milk, refrigerated overnight
- 3 tablespoons honey
- 1 teaspoon pure vanilla extract
- A pinch of sea salt
Instructions
- Open the can of coconut milk and carefully scoop out the solid cream that has separated from the liquid at the top. Place it in a chilled mixing bowl.
- Using an electric mixer, whip the coconut cream until it forms soft peaks. Add honey, vanilla extract, and a pinch of sea salt to taste. Continue whisking until all ingredients are well combined and the cream is smooth and fluffy. Set aside.
- In a large trifle dish or individual serving glasses, layer half of the raspberries, followed by a layer of the whipped coconut cream.
- Sprinkle half of the sliced almonds on top of the cream layer, then add another layer of raspberries.
- Top with the remaining whipped coconut cream and finish with the last of the sliced almonds.
- Refrigerate for at least 1 hour to allow flavors to meld together.
Chef’s Insight
To ensure a perfect texture, use fresh raspberries and chilled coconut milk.
Notes
This recipe is perfect for those on a paleo diet or looking for gluten-free dessert options.