Honey, I’m hooooooome!! Made it through exams in one piece, and traveled back home to Atlanta last week. I expected to come home and have to whip my family into Christmas shape (normally I come home a few days before Christmas, and only then do we go get a Christmas tree and begin decorating). BUT my parents surprised me this year, and I came home to a nice big, purty Christmas tree!! And I did this when I saw it..
Not really, because we all know that the tree fell down after Buddy jumped on it, so I knew not to actually do that— one of the many important life lessons I learned from Elf— but in my head I did that.
SO since I love Christmas so much, I had to whip up a new Christmas recipe! I’ve been getting some good feedback recently on my Gingerbread Loaf, so I decided to make some cute lil mini gingerbread trifles! With a bit of prep, this recipe comes together quite quickly and painlessly. You’ll need to refrigerate the coconut milk overnight to make the coconut whip, and you can even make the gingerbread loaf a day or two in advance. After that, you just have to simmer the orange marmalade and whip the coconut cream, and voila! You’ve got a delicious dessert for your Christmas feast!
Also just want to give you guys a heads up about this INCREDIBLE ebook bundle deal that becomes available on Friday, and will only be available for a very limited time. The Family Resolution Revolution bundle includes 40 amazing real food resources for just $39! That’s a dollar PER book/workshop/meal plan!! I’m especially excited to get my hands on The Paleo Mom’s Dinner Club E-Book and The Domestic Man’s Safe Starch Cookbook! Full disclosure: yes, I’m an affiliate, but I would never endorse something I wasn’t totally jazzed about. So if you’re as jazzed about this freakin’ awesome deal as I am, you can use my link here to order your Family Resolution Revolution bundle, and thereby contribute to my starving college student fund 😉
Okay so shameless plug aside, here’s that Gingerbread trifle you’re here for!
- 1 Gingerbread Loaf
- 3 medium oranges
- 1-2 cups water
- 1-2 cups sugar
- 1 tsp gelatin (preferably Great Lakes brand)
- 1 tsp cinnamon
- 2 tsp nutmeg (preferably freshly grated)
- ½ tsp ginger
- ½ tsp cloves
- 2-3 cans coconut milk, full fat, refrigerated overnight or longer
- 2 Tbsp honey
- 1 tsp vanilla
- 2 tsp cinnamon
- 1 tsp nutmeg (preferably freshly grated)
- Before anything else, you'll want to whip up the gingerbread loaf. While that's in the oven or cooling, you can make the orange marmalade and the whipped coconut cream.
- First, zest all 3 oranges, and put the zest into a small sauce pot. Next, peel the oranges (I like to score the skin to make peeling easier). Put the flesh (including the membrane but not the outer pith) into a food processor or blender and give it a quick whirl so that the orange is pretty much pureed. Alternatively, you can finely chop the orange flesh. Add it to the sauce pot.
- Add enough water to the pot to barely cover the oranges (1-2 cups). Bring it to a low boil, then let it simmer over medium heat for about 15 minutes.
- Next add the sugar. You will want to add the same amount of sugar as you did water in step 3, so somewhere between 1 and 2 cups. Before adding it to the pot, stir the teaspoon of gelatin, the cinnamon, nutmeg, ginger and cloves into the sugar. Whisk it all together, and then let the mixture simmer for another 25 minutes or so, until the liquid reduces to about ½ to ⅔ of the starting amount. Remove from heat and set aside.
- For the coconut whipped cream, follow these instructions on Oh She Glows, adding the honey, vanilla, cinnamon and nutmeg to the whipped coconut cream at the end.
- Once the gingerbread loaf has cooled, slice it into about ½ inch cubes. In small jars or glasses, or in one larger trifle bowl, pack in a layer of the diced gingerbread on the bottom, then drizzle a layer of the orange marmalade, then spoon in a layer of whipped coconut cream. Repeat until filled and beautiful! You can garnish this trifle with some orange zest or candied ginger.