Vegan Trifle Recipe

Place the cubed sponge cake at the bottom of individual serving glasses or a trifle dish.

Layer the fresh berries on top of the sponge cake.

In a medium bowl, scoop out the solid part of the refrigerated coconut milk, leaving the liquid behind.

Add maple syrup and vanilla extract to the coconut milk and whisk until well combined.

In a small saucepan, whisk together the cornstarch with 2 tablespoons of water to create a slurry.

Cook the cornstarch slurry over medium heat, stirring constantly, until it thickens and becomes translucent. Remove from heat and let it cool for a minute.

Gradually whisk the cornstarch mixture into the coconut milk mixture until smooth and well combined.

Pour the coconut custard mixture over the berries in the serving glasses or trifle dish.

Refrigerate for at least 1 hour to allow the trifle to set.

Before serving, garnish with vegan whipped cream and fresh mint leaves (optional).