Strawberry-Coconut Tres Leches Trifle

• 1 lb fresh strawberries
• 3 pkg (3 oz each) soft ladyfingers ( I used an angel food cake)
• 1-14 oz can sweetened condensed milk
• 1-14 oz can unsweetened coconut milk, divided
• 1- 250ml container sour cream
• 1-1lb container frozen whipped topping, thawed, divided
• 1 pkg vanilla instant pudding
• 1 tsp cinnamon

1. Set aside one strawberry for garnish. Hull and slice remaining strawberries. Cut ladyfingers into 1 inch pieces; set aside

2. Whisk together 1/2 cup of the condensed milk, 2/3 cup of the coconut milk and sour cream in large bowl. Add ladyfingers and toss gently.

3. Combine pudding mix and remaining coconut milk; whisk until thickened. Add remaining condensed milk and cinnamon; whisk until incorporated. Set aside 1 cup whipped topping for decorating; fold remaining whipped topping into pudding mixture.

4. To assemble, place half of the ladyfinger mixture into trifle bowl; top with half of the strawberries. Spread half of the pudding mixture over strawberries. Repeat layers. Pipe whipped topping over top. Garnish with strawberry fan.

*The trifle bowl I used was a bit too large for the amount of trifle that it gave. This recipe comes from Pampered Chef. If I had their trifle bowl I am sure the picture would be a lot better :)