This tropical low carb trifle would be perfect for Christmas parties you may be attending. Offer to bring dessert and you will be everyone's favourite.
Course Dessert
Cuisine Keto, Low Carb
Prep Time 45minutes
Cook Time 15minutes
Total Time 1hour
Servings 8
Calories 535kcal
Ingredients
Coconut Macaroons
6egg Whites, large (left over from custard recipe)
Prepare jelly as per the directions and divide into 8 serving bowls (1/2 a cup of jelly mixture per bowl). Set in the fridge
Prepare the custard as per the recipe and store in the fridge until completely chilled
Whip cream to soft peaks
Remove pulp from passionfruit and place in a small bowl
Coconut Macaroons
Preheat oven to 160 degrees celsius (320 F) and line a baking sheet with baking paper
In a bowl whisk together egg whites, sweetener and salt for approximately one minute until frothy
Add coconut and coconut flour to the egg white mixture and stir until fully combined and mixture has thickened. If it is still runny you may need to add a small amount of extra coconut flour
Shape mixture into 1 teaspoon sized balls and place on the lined baking sheet. They will not change in size so you don't need to allow too much room between them. I got 40 macaroons from the mixture
Bake for 15-20 minutes until golden brown. Watch them as they can start to colour quickly. Set aside to cool
Assembly
Divide the cooled custard between the 8 serving bowls on top of the set jelly
Place 4-5 macaroons on top of the custard on each serving of the trifle
Top with whipped cream, toasted coconut flakes and passionfruit pulp
Notes
Prep time doesn't include setting the jelly or cooling the custard and macaroonsMakes 8 Servings
Note this is based on the ingredients we used, nutritional information may very depending on the ingredients used.