Patriotic Trifle

1. For the angel food cake: Preheat oven to 350F. Separate eggs. Set aside yolks for custard.

2. Add cream of tartar and salt to egg whites and whip with a mixer until soft, almost stiff peaks form.

3. Slowly drizzle in honey and continue beating until stiff peaks form.

4. Sift the coconut flour over the egg whites 1/4 cup at a time and fold in gently. There will be quite a bit of deflation.

5. Pour into a dry (non-greased) angel food cake pan, preferably one with a removable bottom.

6. Bake for 40-45 minutes. Take angel food cake out of oven when finished baking and let cool upside down.

7. For the custard: While the angel food cake is baking, heat coconut or almond milk in a pot over low heat until steaming and almost simmering.

8. While milk is heating, beat egg yolks, arrowroot, and honey with a hand mixer in a heat proof bowl until creamy and pale in color.

9. Slowly pour the heated cream into the beaten yolks while still mixing.

10. Pour the mixture back into the pot and add vanilla.

11. Over low heat (or a double boiler), continually stir with a wooden spoon until thick. You can tell how thick it is by how thickly the custard coats the back of the spoon.

12. Do not let it boil, otherwise the custard will curdle. But if it does boil you can’t really tell when it’s in the trifle anyway.

13. Pour the custard through a sieve into a heat proof bowl. Let it cool slightly, then chill custard in the fridge.

14. To assemble the trifle, hull and cut strawberries into quarters.

15. Cut cake into cubes once it has cooled. If the trifle will be in one large bowl, the cubes can be bigger; if making individual trifles cut smaller chunks.

16. Make the layers in a glass bowl or cups. First cake, then a layer of berries followed by a layer of chilled custard. Repeat the layers.

17. You can optionally sprinkle with sherry or other alcohol for an adult dessert.

18. Refrigerate at least 2 hours. When ready to serve, top with slightly sweetened whipped coconut cream and garnish.