COCONUT TRIFLE WITH SPECULOOS AND CHOCOLATE

Something one absolutely can't miss out on during Christmas celebrations is a delicious dessert with as many sweet flavours as you can possibly image. This one's got all that in one, small adorable jar. It's coconut cream-based trifle with class Belgian speculoos and chocolate chunks. And the best thing about it? Probably that it's not even that unhealthy and no way near cheat-day worthy. Aside from the speculoos (or gingerbread, whatever you'd like to call it), there's no sugar involved in this creamy trifle. Yum times three!

PREP TIME: 15 minutes // SERVINGS: 4 // MEAL: dessert

INGREDIENTS

- 400ml or 1 can of coconut cream
- 2tbsp vanilla sugar or 1tsp vanilla extract
- 1/3 cup roughly chopped dark chocolate
- 8 speculoos biscuits (optional: 2 to decorate)

STEP-BY-STEP

1. Freeze the coconut cream for 8 hours or overnight before getting started with the recipe.
2. Mix the coconut cream with vanilla sugar or extract using a blender or a hand-mixer.
3. Crumble the speculoos biscuits and chop the dark chocolate into smaller chunks.
4. Start layering your trifle with the speculoos biscuits, this should be about a tablespoon for the base. Add about 1/4th of the coconut cream to the speculoos, the add on the chocolate.
5. Finish the trifle by adding more speculoos and chocolate on top of the coconut cream.
6. Store in the fridge and serve cold.