Gluten-Free Coconut Cornbread Trifles w/ Fresh Strawberries, Lemon Curd and Coconut Whip Cream serves 16
Coconut Cornbread muffins:
1 ½ c. corn flour
½ c. coconut flour
1/3 c. unsweetened coconut flakes
½ c. local honey
½ tsp. xantham gum (not vital)
1 T. baking powder
½ tsp. salt
1/3 c. coconut oil
¼ c. ghee (clarified butter)
2 local eggs
½ c. creamed coconut
7 oz. canned coconut milk, placed in fridge overnight (plus two cans of coconut milk, placed in the fridge as well= 3 cans total)
½ tsp. coconut extract
Side note: When removing the coconut milk from the can place the coconut fat that has surfaces to the top in a separate bowl and just use the liquid. Place the unused solid coconut fat back into the fridge for making vanilla the coconut cream for this dessert.
1. Pre-heat the oven to 350 degrees, line sixteen cupcake tins. In a large bowl sift together the corn flour, coconut flour, xantham gum, baking powder, and salt. Next add coconut flakes. Set aside.
2. In a medium saucepan over low heat mix together honey, coconut oil, ghee, creamed coconut and coconut milk until smooth, DO NOT LET MIXTURE BOIL. Take mixture off the heat and let cool. Next whisk in the 2 eggs and coconut extract. Combine the wet and dry mixture, stirring just to combine. Fill each cupcake tin with an even amount of the batter. Bake for 8-12 mins or until a toothpick inserted in the middle of one of the cupcakes comes out clean. Let cool.
Adapted from Alton Brown
5 local egg yolks
1 cup sugar (I used local honey)
4 organic lemons, zest and juiced
1 stick butter, cut into pats and chilled (I used ghee)
1. Add enough water to a medium saucepan to come up about 1-inch on the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.)
2. Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.
4 lbs fresh strawberries, hulled and sliced
1 c. fresh mint, chopped
2-4 T. raw sugar
2-4 T. honey wine vinegar local, use any sweet vinegar you have)
Pinch of salt
1. Place the slices strawberries and mint in a medium-sized bowl. Sprinkle over 2 T. sugar and 2 T. honey wine vinegar to start. Toss. Let sit until juice has started to form on the bottom of the bowl. If you want more juice use the other 2 T. of the sugar and vinegar. Set aside.
Vanilla Coconut Cream:
Reserved coconut fat from 3 cans of coconut milk
1 fresh vanilla bean, scraped (or 1 tsp. vanilla extract)
2- 4 T. pure maple syrup or honey
Pinch of salt
Whip all the ingredients together using a standing mixer or hand mixer. Taste for desired sweetness. Place back in the fridge until ready to use.
Putting it all together:
1. In a half pint mason jar, start by cutting a muffin in halves length wise, crumble one half into the bottom of the jar. Next add a spoonful of the strawberries and a little juice, next add a spoonful of the lemon curd, next a layer of coconut cream. Then crumble the rest of the muffin over the already layered ingredients and layer one more time ending with the coconut cream. Garnish with a slice of strawberry. EAT!
This recipe was the star of the show last month, I made it three times! The first attempt was to test my idea and have my husband and girlfriends try it and give me some honest feedback, trust me they were happy to lend their taste buds and gave me really good info going forward. The second time making this was for a Welcoming Dinner at a photography retreat hosted by the lovely Brooke Davis of Blush Photography, it was a total hit. The third and final making of this dessert was at my seasonal cooking class for Slow Food Utah and Wasatch Community Gardens at Harmon’s City Creek, my students loved it! Phew, I’m tired just typing all of this! My students added that blueberries would be a great swap for the strawberries and would pair nicely with the lemon curd (why didn’t I think of this?!). You would think I would have had time to photograph the whole process, but sadly I didn’t. Between my day job, teaching classes and personal chef work it was all business last month, so I am hoping you give me a pass and just enjoy this recipe!
This dessert is more involved than most of my recipes but TOTALLY worth it, I worked really hard to get this just right!
Here are some tips and tricks:
1. The lemon curd can be made up to two weeks ahead.
2. The coconut cornbread muffins can be made a day ahead.
3. Make sure to buy FULL FAT canned coconut milk, and don’t forget to store it in the fridge.
4. Buy organic strawberries and let that be the last step before putting these trifles together.
5. Rhubarb curd would also be delicious and swapping blueberries for strawberries would be genius. Thanks Deb Mace for the idea!
I had so much making this dessert (three times!), but even more fun watching everyone else enjoy it. Good luck, and let me know if you attempt to make this, ENJOY!