Blend all pudding layer ingredients until you get a thick, smooth and creamy result. Put in the fridge to thicken. How long will depend on how thick you want it. If left overnight it will give the best thickest result. But it will still work having cooled and thickened for at least an hour.
Build the trifle, you can use one big container to build it in or make 4 individual jars. You can also make 8 smaller jars for a lighter treat.
For 4 jars (16 ounce) build as follows:
¼ cup cake cubes
¼ cup pudding
¼ cup berries
¼ cup whipped cream
You can also make these in individual 4 ounce jars by cutting these amounts in half.
For one larger container build as follows:
1 cup cake cubes
1 cup pudding
1 cup berries
1 cup whipped cream
Traditional trifle soaks the cake in alcohol of some sort and can also use jelly. I am not a fan of soaked cake so I did not do this, and to keep this simple I did not use the jelly. See directions to incorporate both of these.
Coconut cream is the top layer from a can of full fat coconut milk, stored in refrigerator for 2-3 days or freezer for 2-3 hours. You need about 1 can of full fat coconut milk to get ½ - 1 cup coconut cream (it varies by brand). Some brands also sell the cream alone (like Thai Kitchen).
Powdered sugar leads to the lightest texture, but cane sugar works too. You can also use maple syrup or date paste but it will affect the end texture a bit.
If you are not using a high speed blender, you can soak the cashews overnight, boil them for 30 minutes or grind the dry cashews into a fine powder using a coffee grinder (do not boil them for this method).
You can also use store bought pudding or custard. You will need 2 cups.