Preparation
In a saucepan, whisk together custard ingredients. Heat for 5 to 8 minutes over medium heat, whisking constantly, until thickened, without boiling.
Strain custard over a bowl with a sieve. Cover with plastic wrap, making sure the wrap touches the custard directly to prevent a crust from forming. Refrigerate for 1 hour, or overnight.
In another bowl, whip cream with electric mixer until soft peaks form. Add sugar and beat again until stiff peaks form.
Gently fold custard into whipped cream with a spatula.
Place half of the cake cubes in a large trifle bowl. Top with half the strawberries and half the whipped cream mixture. Top with remaining cake cubes, then remaining strawberries and whipped cream mixture. Garnish with mint.
Creamy coconut cream
Add a little exoticism to the strawberry season this summer with Haiku Sweetened Coconut Cream! Similar to sweetened condensed milk, but with half the calories, it offers a smooth texture, making it the perfect substitute for evaporated milk. With its pleasantly sweet coconut taste, it's the perfect ingredient to add to your favorite desserts or cocktails.
