Cherry trifle with moist date and coconut brownie

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  • A piece of bitter chocolate to shred
  • Cherries in liquor:
    • 1 cup cherries, pitted
    • 1/4 cup aguardiente
    • 1 cup water
    • 1 cup sugar
    • 1 dash anise


    • 30 dates *
    • 0.5 fl oz water
    • 2 oz pure cocoa powder
    • 1.7 fl oz coconut oil
    • 2 oz chocolate pieces (80% cocoa)
    • A pinch of salt

    Coconut cream:

    • 2 cans coconut cream or milk, frozen
    • 3 tbsp powdered sugar
    • 2 tbsp pure cocoa powder

    * Preferably soft and pitted. If the dates are a bit dry, you can soak them in warm water for 10-15 minutes.

    6 glasses


For the cherries in liquor:
Wash the cherries well and soak them in water for a few minutes. Dry with a cloth and put them in a wide mouth bottle or glass jar, add the aguardiente and cloves. Cover.

Prepare a syrup by cooking the sugar and water for 5 minutes over low heat. Allow to cool and add a dash of anise. Fill the bottle and shake well to mix. Allow to rest.

For the brownie:
Preheat the oven to 360°F. Put the dates, coconut oil and water in a food processor. Mix until it gains consistency and add a pinch of salt. Blend with the kitchen robot or food processor so everything is combined. Pour the mixture in a bowl and add cocoa powder. Mix with a spatula in folding motion. Once the mixture is well mixed, put in an oven tray. It is advisable to smear coconut oil at the bottom of the tray, using 2 wet fingers, to prevent the mixture from sticking. Crush all the mixture and extend it so it has the same height. Bake for 10 minutes. Then wait 15 minutes and dice.

For the coconut cream:
Separate the solid and liquid parts of the coconut cream and beat the solid part with powdered sugar until it doubles its volume. Divide the cream into two parts and add 2 tablespoons of cocoa to one part. Mix well.

Trifle assembly:
Put in each glass a base of brownie pieces, 1 tablespoon of cream, 1 tablespoon of cherries set aside, coconut cream, cherries, brownie and finish with grated chocolate.