Brownie Trifles with Oggs

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Ombar Choc Trifle 4
  • recipes_preptime 45 Minutes
    Prep Time
  • recipes_cooktime 40 Minutes
    Cook Time
  • 4 Hours
    Chill Time
  • recipes_serves 4

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For the coconut whipped cream:

  • 1 tin full-fat coconut milk , chilled 24-48 hours
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • Ombar Coco Mylk, grated, to garnish

For the custard:

  • 175ml plant milk
  • 2 tbsp cornflour
  • 1 ½ tbsp cocoa or cacao powder
  • 240ml full fat tinned coconut milk
  • 3 tbsp rice malt syrup
  • 1 tsp vanilla extract

For the Brownie

  • 145g coconut oil
  • 180g Ombar Coco Mylk, finely chopped
  • 120ml Oggs Aquafaba Egg Alternative
  • 150g coconut sugar
  • 1 tsp vanilla extract
  • 150g plain flour
  • 22g unsweetened cocoa powder
  • ½ tsp bicarbonate of soda
  • 90g Ombar Coco Mylk, chopped in larger chunks


  • 1.

    You'll need to place your tin of coconut milk in the fridge for 1-2 days before making the coconut whipped cream.

  • 2.

    To make the coconut whipped cream, chill your mixing bowl for 30 minutes, then open your can of coconut milk and scoop out the hardened part - the coconut cream. Pour the coconut water into a separate storage container and use in a future smoothie recipe.

  • 3.

    Using a hand mixer, whip up the coconut cream for one minute. Then add any sweetener and vanilla extract and mix for an additional minute.

  • 4.

    To make the custard, in a pot off the heat, pour the plant milk, cornflour and cocoa powder, and whisk until smooth. Add in the rest of the ingredients and place the pot on medium to high heat.

  • 5.

    Make sure to stir regularly, the custard will start to thicken first on the bottom, when you notice this happening, give it a whisk to make sure the custard stays smooth (continue to whisk now and then). When it starts to thicken, turn down the heat to low. Still stirring regularly, keep cooking until it’s a thick custard consistency - about 6 minutes.

  • 6.

    Pour into a bowl and let cool for 15 minutes before refrigerating for at least 3 hours.

  • 7.

    To make the brownies, preheat the oven to 170°C (150°C fan-assisted). Lightly grease or line a 20x20cm baking tin.

  • 8.

    Place the coconut oil and finely chopped Ombar Coco Mylk together in a microwave safe bowl. Melt in 30 second increments whisking after each increment until the chocolate is completely melted and smooth without burning. Once melted set aside to cool.

  • 9.

    In a large mixing bowl, beat the Oggs aquafaba and the sugar together with an electric mixer until thick and shiny. Mix in the vanilla extract and the melted Ombar chocolate mixture.

  • 10.

    Stir in the flour, cocoa powder and baking soda. Mix until you have a thick, fully mixed batter, then stir in the chocolate chips.

  • 11.

    Pour the batter into the prepared baking tin. Bake for 30 minutes and then check to see if it’s cooked through by inserting a knife or toothpick into the centre of the brownies - if it comes out with a wet batter it needs more time. If only a few moist crumbs remain on the knife/toothpick it's done.

  • 12.

    Let the brownies cool in their tin completely before slicing into small squares.

  • 13.

    Now the fun bit! In 4 individual bowls, add a layer of brownies, coconut whipped cream, and chocolate custard. Repeat with another layer of brownies, coconut whipped cream, and chocolate custard. Finish off with coconut whipped cream and sprinkle on some Ombar Coco Mylk shavings.

  • 14.

    Serve immediately or store in the fridge until ready to serve. Enjoy!