If you’re anything like us, you really enjoy the fun the warmer weather brings and you want to celebrate with family and friends and of course, great food! We love to celebrate with food that will leave us feeling happy and not irritate our guts afterward. It’s a win-win for all! With the busy-ness of summer, or heck, just any time of the year now for that matter, I love to find recipes that are simple. Ones that are easy to make but still look great and can maybe fool your friends into thinking you spent a lot more time and effort than you actually did. That’s what the recipe I will share with you today has to offer, you’re going to love it!

Berry Trifle

You can use this festive Summer Berry Trifle with Vanilla Cake recipe that we found created by Jenni over at The Urban Poser, for any summer event you’ve got coming up and we guarantee that you won’t have leftovers…even though, if you man age to save any for yourself, we do think it gets even better somehow as the flavors begin to meld together after a day or so! Alright, on to the recipe!We loved this recipe because it is beautiful and caught our eye first of all. But also because upon further inspection of the recipe, we found it to be pretty simple to make, even with the most laborious part is the coconut flour French pound cake part of course, but it is SO worth it. After the cake is done, whipping up some coconut cream and the assembly of it all is a breeze. Since we were making this recipe for a pretty large gathering of friends and family, and because I love an excuse to use my trifle dish, I decided to follow Jenni’s suggestions to make double the amount of cake and add a little more cream and berries and it turned out great.

  • Berry Trifle
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    1. 1/2 cup plus 2 tsp coconut flour, sifted
    2. 1/4 tsp salt
    3. 1/4 tsp baking soda
    4. 5 whole eggs (2 of them separated)
    5. 1/2 cup coconut oil/ghee, softened or liquid
    6. 1/2 cup honey
    7. 1 Tblsp vanilla extract
    8. 2 Tsp lemon juice
    9. 1 1/2-2 cups washed & diced strawberries (cut large if using a traditional Trifle bowl)
    10. 1 1/2-2 cups washed blueberries
    11. 1 1/2-2 cups washed raspberries
    12. 3-4 cans full-fat coconut milk, cream only
    13. Honey or choice of sweetener optional to taste
    Paleo on the Go Test Kitchen http://blog.paleoonthego.com/

And click here to go to the full instructions on how to make your new favorite trifle!
Be sure to try this recipe ASAP and let us know how much you and your friends enjoyed it! We all owe Jenni a big THANKS for this one! Happy Memorial Day!