- 4 cups coconut water
- 1 cup raspberries
- 6 tablespoons lemon juice
- 1 pinch sea salt
- 1/2 cup strawberries halved
- 6 tablespoons agar agar flakes
- 1/4 cup coconut oil melted
- 1/3 cup Rice Malt Syrup Pureharvest
- 130 g almonds blitzed in processor
- 2 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 teaspoon vanilla powder
- 1/2 cup coconut oil needs to be solid, not melted
- 1/4 cup Rice Malt Syrup Pureharvest
- 1 can coconut cream place in fridge overnight
- 1 teaspoon vanilla powder optional
- raspberries and blueberries for decoration
- Blend coconut water and raspberries together and add to a medium saucepan with agar agar flakes and salt. Bring to the boil, then simmer for 15 mins.
- Remove from heat, add lemon juice and allow to cool for 10 mins.
- Pour liquid into trifle dish, add strawberry halves and leave to set. It should take approximately 2 hours to set completely, it doesn’t need to be refrigerated in order to set but you can put it in the fridge if you’d like.
- Preheat oven to 180°C and line a baking tray with baking paper.
- Melt the coconut oil, add to a large bowl with rice malt syrup and lemon zest.
- Blitz almonds in food processor and add to lemon mixture with the sifted flour, baking soda and salt, then mix to combine.
- Roll the mixture into 24 equal balls and place on the lined baking tray, leaving two fingers width of space between them and bake for 15 mins, or until lightly golden.
- Remove from the oven, allow to cool for 5 mins before transferring to a wire rack to cool completely.
- Combine all filling ingredients in a food processor and process until smooth. If the oil has warmed during the blitzing and becomes a little runny, put the mix in a bowl and place in the fridge to firm up.
- Spread the filling on one biscuit half before sandwiching with another biscuit half to assemble the macarons. Keep macarons in the fridge but take them out 15 mins or so before you want to eat them to allow them to return to room temperature.
Coconut Whipped Cream
- Place a can of coconut cream in the fridge overnight (or at least for a couple of hours) to help the cream solidify. Once chilled, turn the can upside down to open it so that you can easily pour out any milk.
- Scoop the solid cream into a bowl, add vanilla if using, then whip with an electric mixer until it reaches your desired consistency.
- Layer the macarons on top of the jelly, spoon on the cream and top with the fresh berries and your showstopping trifle is ready!
NB: All main course recipes use quantities from the ‘Female Healthy Weight Maintenance’ Stream of the 28 By Sam Wood program. So if you’re a male, feel free to bulk it up.
If you’re looking for sustainable weight loss, why not check out our 28 By Sam Wood Weight Loss Program?