Chop the peaches into small pieces and remove the pits. Add the chopped peaches to a large bowl.

Add the vanilla extract, sugar or monk fruit sweetener, lemon zest, and lemon juice to the peaches. Thoroughly mix until combined.

Transfer half of the peaches to a separate bowl. Using a potato masher, mash the peaches to release their juices. Add the mashed peaches back into the bowl with the remaining peaches and stir together.

In another large bowl, add the milk. Gradually whisk in the vanilla instant pudding mix, following the package directions, until a thick pudding forms.

Once the pudding has thickened, gently fold in the Cocowhip until smooth and creamy.

Cut the angel food cake into 1-2 inch cubes.

To assemble the trifle, layer the angel food cake cubes, peaches, and pudding mixture in a trifle bowl. Repeat the layers until the bowl is full.

Cover the trifle bowl with foil or plastic wrap and refrigerate for 3-6 hours before serving. Optional: Top with whipped cream, fresh peaches, and a dusting of cinnamon before serving.