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Brownie Trifle with Chocolate Chia Pudding and Coconut Whipped Cream Recipe

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4.3 from 28 reviews

This decadent Brownie Trifle combines rich, homemade brownies with a creamy chocolate chia pudding mousse and light coconut whipped cream, layered to create a stunning and indulgent dessert perfect for gatherings or special occasions.

  • Total Time: 4 hours 40 minutes
  • Yield: 12 servings

Ingredients

Brownie

  • 2 Simple Mills brownie mix
  • 1 cup coconut oil, butter, or ghee (melted)
  • 6 tablespoons water
  • 4 eggs

Chocolate Chia Pudding Mousse

  • 3 cups milk (any type: dairy, cashew, almond, or coconut milk)
  • 3/4 cup chia seeds
  • 6 tablespoons cacao powder
  • 6 tablespoons maple syrup
  • 3 teaspoons vanilla extract

Coconut Whipped Cream

  • 4 cans (13.5 ounces each) full-fat coconut milk (chilled 24-48 hours)
  • 4 tablespoons maple syrup, honey, or other sweetener
  • 4 teaspoons vanilla extract

Garnish

  • Chocolate shavings

Instructions

  1. Prepare Chocolate Chia Pudding Mousse: Add the milk, chia seeds, cacao powder, maple syrup, and vanilla extract into a high-powered blender. Blend on high for about one minute until the mixture turns creamy. Transfer to a bowl, cover, and chill in the refrigerator for at least 4 hours to thicken into a mousse-like consistency.
  2. Make Coconut Whipped Cream: Refrigerate the cans of full-fat coconut milk for 1-2 days before use. Chill a mixing bowl for 30 minutes. Open the chilled coconut milk and carefully scoop out the hardened coconut cream, separating it from the coconut water (which can be saved for smoothies). Using a hand mixer, whip the coconut cream for one minute until fluffy. Add the sweetener and vanilla extract, then whip for an additional minute until combined and airy.
  3. Bake the Brownies: Preheat the oven to 400°F (204°C) and grease two 8×8-inch or 9×9-inch baking pans. In a large bowl, mix the melted coconut oil (or butter) with water. Whisk in the eggs until fully incorporated. Add the Simple Mills brownie mix and stir gently until combined. Pour the batter evenly into the prepared pans and smooth the tops. Bake for 20-25 minutes until a toothpick inserted comes out with a few moist crumbs. Allow brownies to cool completely.
  4. Layer the Trifle: Cut the cooled brownies into 1-inch squares. In your serving container, create a dense bottom layer by tightly arranging brownie cubes. Spread half of the chocolate chia pudding mousse evenly over the brownie layer. Next, spread half of the coconut whipped cream evenly on top. Repeat with a second layer of brownies and the remaining chocolate chia pudding. Finally, dollop the remaining coconut whipped cream on top of the mousse layer—a big, fluffy topping. Garnish the trifle with chocolate shavings and serve immediately or chill before serving.

Notes

  • For best coconut whipped cream results, ensure coconut milk cans are well chilled for 24-48 hours.
  • You can substitute the sweeteners with your preferred options, such as honey or agave.
  • This dessert can be made a day ahead and refrigerated to allow flavors to meld.
  • Use any milk type for the chia pudding to accommodate dietary preferences.
  • Chocolate shavings can be replaced with cocoa nibs or grated dark chocolate as garnish.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/brownie-trifle-with-chocolate-chia-pudding-and-coconut-whipped-cream-recipe/