Every home cook needs a gluten free vegan dessert recipe up their sleeve, and you don’t want to be relegated to just making do with whatever the shops happen to offer. My Blueberry Coconut Mini Trifles don’t just tick all the boxes—they’re both easy to make and genuinely delicious. In fact, they’re the perfect make ahead dessert for a large gathering.
These trifles hero my low sugar Blueberry Rosemary Jam recipe, and together with the ‘whipped cream’ made from strained coconut, one might even claim this sits on the side of a ‘healthy’ dessert. The jam can be made weeks in advance and doesn’t require any high-tech processing—its shelf life is easily assured by storing it in the freezer. Both the gluten free rosemary shortbread and coconut whipped cream are best made a day ahead, leaving only the fun part: layering up this blueberry rosemary trifle into some interesting glassware on the day of your event.
Let me step this easy blueberry coconut dessert recipe out for you.
Blueberry coconut mini trifle ingredients
- 750ml blueberry rosemary jam
- 1kg coconut yoghurt (full fat & preferably Greek style)
- 2-3 tablespoons pure icing sugar
- 500-600g fresh blueberries
Rosemary shortbread:
- 4 sprigs fresh rosemary
- ¼ teaspoon table salt
- 4 large egg yolks
- 100g caster sugar
- 100g coconut oil
- 250g gluten free plain flour
- 25g water
I’ve used coconut yoghurt in this recipe not just so I can call these vegan blueberry trifles, but because I’m absolutely addicted to whipped strained coconut yoghurt. It literally finishes up with a “food of the Gods” vibe that’ll have you hiding it in the back of the fridge and telling your family, “there’s none left!”
That said, I’ve made these with milk-based full fat Greek yoghurt too—it works beautifully if there’s no need to feed a stray vegan.
At a push, you’ve got my blessing to swap in store-bought (or better yet, bakery-bought) shortbread—but the Blueberry Rosemary Jam is non-negotiable in this blueberry coconut dessert.
And why use fresh rosemary?
If you’re wondering whether dried rosemary will do—don’t. Use fresh rosemary sprigs and only the tender tips. The essential oils in those leaves carry its aromatic character, and they’re what infuse the shortbread with its subtle savoury perfume. Dried rosemary loses those volatile oils, leaving behind a dull, woody flavour instead of the bright, herbaceous lift to the shortbread.
Plan ahead for blueberry rosemary trifle perfection!
My Blueberry Coconut Mini Trifles are a deceptively simple layered dessert—but the reason they’re so effortless to assemble on the day comes down to one thing: a little forward planning. Each component can be made ahead of time, and none of the steps are complicated. Trust me, it all goes smoothly if you plan ahead.
The Blueberry Rosemary Jam recipe can be made weeks in advance and stored in the freezer until needed.
The rosemary shortbread can be started days or even longer ahead of time. And the strained coconut yoghurt is best started the day before serving this blueberry coconut dessert.
Making the gluten free vegan rosemary shortbread
The shortbread ingredients help ensure this is a gluten free vegan dessert recipe.
Rosemary shortbread:
- 4 sprigs fresh rosemary
- ¼ teaspoon table salt
- 4 large egg yolks
- 100g caster sugar
- 100g coconut oil
- 250g gluten free plain flour
- 25g water
Start the egg yolks and coconut oil at room temperature before beginning the shortbread element of these Blueberry Coconut Mini Trifles.
The first step is to make sure the aromatic oil from the fresh rosemary is evenly distributed through the dough. You can achieve this using several methods.
I use a small electric spice grinder—it’s super-efficient for woody herbs like rosemary. I grind the plucked leaves with the ¼ teaspoon salt until finely chopped but not to a paste consistency.
Alternatively, finely chop the rosemary leaves and add them directly to the mixing bowl of a stand mixer (or use handheld electric beaters). Beat the chopped rosemary with 100g caster sugar and ¼ teaspoon salt for 2 to 3 minutes.
Once the sugar, salt, and rosemary are combined, add four large egg yolks and beat until pale yellow and fairly runny—just to the ribbon stage. Switch to the paddle attachment or a spatula and add 100g coconut oil, mixing until smooth and combined.
Continue the rosemary shortbread dough
Sift in 250g gluten free plain flour. Then add 25g room temperature water, beating again until fully incorporated.
Press the shortbread dough into a shallow container with a sealable lid, using an offset spatula or the base of a glass to level it out. Refrigerate overnight or until firm—if you’re short of time, a few hours will do.
The shortbread dough component of this gluten free vegan dessert recipe can also be frozen for up to three months. Defrost overnight in the refrigerator prior to baking.
Baking rosemary shortbread
Preheat oven to 150°C conventional (130°C fan forced).
Work with the dough while it’s still cold and firm. Unmould the shortbread dough from its container. Using a small sharp kitchen knife, cut the shortbread into approximately 1cm cubes and place on a baking tray lined with baking paper.
I’m partial to the look of neat cubes of shortbread—mini biscuits, really—showing through the glass of the finished blueberry rosemary trifle. But if you prefer a more free-form trifle, feel free to break the dough into 1cm “pebbles” instead.
Return the baking tray to the fridge for 30 minutes to firm up the shortbread (to prevent spreading while baking) or freeze for 15 minutes.
Bake the shortbread for 35–40 minutes, gently moving the pieces around as they start to firm up. These are fairly blond biscuits, but aim for a light kiss of golden colour. If some pieces start colouring before others, remove them as you go.
Cool the shortbread to room temperature before assembling the trifles.
Note
You’ll end up with leftover shortbread cubes—because I’ve yet to master making a “tiny” batch of dough. And, I’d rather have too much than not enough. Those extra pieces will happily wait in the freezer for their next dessert opportunity. A handful of shortbread cubes over a bowl of ice cream makes the perfect night-in movie dessert.
Prepping the 'whipped' coconut yoghurt
Feel free to swap in your preferred yoghurt depending on whether your version of this blueberry coconut dessert is going to be vegan and dairy free. I’m neither, and yet I still reach for Greek-style coconut yoghurt for most of my dessert recipes that use strained yoghurt. I wasn’t exaggerating when I called it “food of the Gods.” Your friends will be asking why it tastes so decadent but reads so healthy.
But if you want true dessert quality—and don’t want to be disappointed—you need to use full fat yoghurt. Look at the nutritional label and aim for a minimum of 4g fat per 100g yoghurt. I go as high as 16g fat per 100g. For context, pure cream sits around 35g per 100g. Exactly. A ‘diet’ blueberry rosemary trifle.
But I’ll fall on my sword here—when you strain the yoghurt, you’re concentrating the fat content by removing the water. It may well end up at 25–35g fat per 100g. And it’s certainly worth every gram.
Straining the yoghurt
Line a large sieve with either a nut bag or 3 layers of cheesecloth, ensuring there’s enough overhang to fold over the top. Suspend the sieve over a bowl of similar diameter. Add 1kg coconut yoghurt and cover with the extra cheesecloth. If using a nut bag, fill it with the yoghurt while it stands upright—like filling a paper bag—then secure the open end.
Cover with a couple of layers of plastic wrap to ensure it doesn’t absorb any odours from the refrigerator. Refrigerate overnight.
If you’re attempting to complete the Blueberry Coconut Mini Trifles in one day, place a plate over the yoghurt and add a small weight (a tin of beans works well). You can give it a light press now and then to speed up the process.
You want the yoghurt to have the consistency of spreadable cream cheese. Make sure to reserve the whey from the bottom of the bowl—it can be used to loosen the yoghurt if it becomes too firm.
Whipping the straining the yoghurt
I treat strained yoghurt much like cream when it comes to whipping—it can split, so you’ll want to keep a close eye on it.
I like to pipe the whipped yoghurt into the serving glasses, so it needs to be quite firm. The same applies if you plan to simply spoon it over the top of the vegan blueberry trifles.
You want to incorporate some air, but this is about lightening the mix, not turning it into a light-as-air whipped cream. Keep the stand mixer or electric beater on low to medium-low speed. As you beat the yoghurt, sift in a tablespoon of pure icing sugar. Taste as you go and stop when you’ve reached your preferred level of sweetness. Personally, I keep it on the lower side so the coconut flavour shines through—without tipping into American-buttercream territory.
If the mixture doesn’t feel light enough, add a little of the reserved whey, a tablespoon at a time. You’re aiming for a consistency that will hold its shape when piped or spooned onto the Blueberry Coconut Mini Trifles.
Refrigerate until required.
Assembling the blueberry coconut mini trifles
I developed this gluten free vegan dessert recipe to provide six generous serves. As you can see the are very generous, so if you’re looking for more restraint in the portioning – you could easily turn this into a smaller sized dessert for 8-10 people.
I have used six glasses with a 250ml capacity.
There are no rules as to how to layer these vegan blueberry trifles, my layers were from the bottom up:
- Blueberry rosemary jam
- Rosemary shortbread cubes
- Fresh blueberries
- Whipped coconut yoghurt
I then topped the trifles with a dollop of extra jam, more fresh blueberries and a tiny sprig of fresh rosemary.
If you’re searching for a gluten free, vegan, and dairy free dessert that still feels luxurious, these Blueberry Coconut Mini Trifles are the answer. They prove you don’t need cream or butter to create something indulgent—and frankly, they could charm even the most sceptical dessert traditionalist.
The combination of sharp Greek coconut yoghurt, aromatic rosemary shortbread, and that jewel-toned Blueberry Rosemary Jam delivers flavour and texture in every spoonful. If you haven’t already made the jam, I’d start there—it’s the foundation of this recipe and a staple you’ll find endless uses for beyond this trifle.
Make them for a dinner party, a long lunch, or simply because you’ve got that leftover jam calling your name from the fridge. Either way, this is the kind of make-ahead dessert that quietly steals the show.
Blueberry Coconut Mini Trifle
Equipment
- Large sieve
- Nut bag or cheesecloth
- Electric spice grinder (optional)
- Stand mixer or electric hand mixer
- Offset spatula (or small glass for pressing dough)
- Shallow container with sealable lid
- Large disposable piping bag (optional)
- Digital scales
- Serving glasses 6 x 250ml capacity
Ingredients
- 750 ml blueberry rosemary jam
- 1 kg coconut yoghurt full fat (preferably Greek style)
- 2-3 tablespoons pure icing sugar
- 500-600 g fresh blueberries
Rosemary shortbread:
- 4 sprigs fresh rosemary
- ¼ teaspoon table salt
- 4 large egg yolks
- 100 g caster sugar
- 100 g coconut oil
- 250 g gluten free plain flour
- 25 g water
Instructions
Make the jam:
- Prepare a batch of my Blueberry Rosemary Jam. The recipe can be made weeks ahead and kept in the freezer.
Prepare the shortbread dough:
- Start by bringing the egg yolks and coconut oil to room temperature.
- Chop the rosemary finely and beat with 100g caster sugar and the salt in a stand mixer with a whisk attachment (or with electric hand beaters) for 2–3 minutes.
- Add the egg yolks and beat until pale yellow and ribbon-like.
- Switch to a paddle attachment or spatula and mix in 100g coconut oil until smooth.
- Sift in 250g gluten free plain flour and add 25g room temperature water, mixing until just combined. Press the dough evenly into a shallow container with a sealable lid, using an offset spatula or the base of a glass to level the surface.
- Refrigerate overnight or until firm.
Bake the shortbread:
- Preheat the oven to 150°C conventional (130°C fan forced).
- Work with the dough while it’s still cold and firm.
- Unmould the shortbread dough from its container.
- Using a small sharp kitchen knife, cut the shortbread into approximately 1cm cubes and place on a baking tray lined with baking paper. Alternatively, break the dough into 1cm “pebbles” instead. Return the baking tray to the fridge for 30 minutes to firm up the shortbread (to prevent spreading while baking) or freeze for 15 minutes.
- Bake the shortbread for 35–40 minutes, gently moving the pieces around as they start to firm up. Aim for a light golden colour. If some pieces start colouring before others, remove them as you go. Cool the shortbread to room temperature before assembling the trifles.
Strain the coconut yoghurt:
- Line a large sieve with either a nut bag or three layers of cheesecloth, ensuring there’s enough overhang to fold over the top. Suspend the sieve over a bowl of similar diameter.
- Add 1kg coconut yoghurt and cover with the extra cheesecloth. If using a nut bag, fill it with the yoghurt while it stands upright then secure the open end.
- Cover the yoghurt with a couple of layers of plastic wrap to ensure it doesn’t absorb any odours from the refrigerator.
- Refrigerate overnight. If you’re the recipe in one day, place a plate over the yoghurt and add a small weight (a tin of beans works well). You can give it a light press now and then to speed up the process. Strain until the yoghurt has the consistency of spreadable cream cheese. Make sure to reserve the whey from the bottom of the bowl—it can be used to loosen the yoghurt if it becomes too firm.
Whip the yoghurt:
- Transfer the strained yoghurt to a bowl and mix on low to medium-low speed in a stand mixer or with an electric hand mixer.
- Sift in 2-3 tablespoons pure icing sugar to taste. Stop once you reach your preferred level of sweetness.
- If you feel the yoghurt is still too firm, add a little reserved whey, one tablespoon at a time, until light but stable.
- Refrigerate until required.
Assemble the trifles:
- Spoon some Blueberry Rosemary Jam into six 250ml serving glasses.
- Add a layer of rosemary shortbread cubes, followed by a handful of fresh blueberries.
- Top with a layer of whipped coconut yoghurt – spooned or piped in.
- Garnish with a dollop of jam, extra fresh blueberries, and a small rosemary sprig.
- Refrigerate until served.
