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“Champagne” berry and coconut ice trifle

“Champagne” berry and coconut ice trifle

A simple trifle with loads of taste.

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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Ingredients

    Champagne berry jelly

    • 25 ml (5 tsp) gelatine
    • 45 ml (3 tbsp) warm water
    • 1 X 750 ml bottle red sparkling wine
    • 125 ml (1/2 cup) castor sugar
    • 500 g berries (raspberry or strawberry or blackberry)

    Sweet coconut rice

    • 375 ml (1 ¼ cups) water
    • 250 ml (1 cup) Spekko Royal Umbrella Jasmine Rice, rinsed in cold water
    • 5ml (1 tsp) salt
    • 1 X 400 ml can coconut cream
    • 1/3 cup brown sugar
    • ½ tsp vanilla extract
    • 250 ml (1 cup) whipped cream

    Garnish

    • whipped cream
    • fresh berries
    • coconut shavings

Method

    1. Dissolve the gelatine in warm water. Pour sparkling wine and sugar into a saucepan and bring to the boil. Boil for a few minutes until the alcohol boils off. Remove from the heat and cool slightly. Add the gelatine to the champagne and stir until dissolved.
    2. Pour into a trifle bowl and add berries. Refrigerate until set.
    3. To make the coconut rice: in a large saucepan bring water, rice and salt to the boil. Reduce heat to medium, stirring every few minutes. After 10 minutes add coconut cream and brown sugar. Cook until the rice is tender. Remove from the heat once cooked, and add vanilla. Allow to cool and fold into whipped cream.
    4. Pour rice pudding over jelly, top with garnish – whipped cream, fresh berries and coconut shavings.
    5. Chill before serving.

    From the Spekko kitchen

    • Spekko Saman White Rice can be used in this recipe.
    • Instead of the sparkling wine, use grape juice.