Coconut Trifle

Strawberry Coconut Custard Trifle

• 1/2 cup flaked or shredded coconut, toasted
• 3 cups homogenized milk
• 1 cup sweetened condensed milk
• 1/2 tsp. real vanilla extract
• 4 egg yolks
• 4 tbsp corn starch
• one 8" round of pound cake (or a small loaf)
• 1/2 cup mostly-fruit strawberry jam or 1 cup frozen strawberries, thawed and sweetened.
• 2 cups whipping cream
• 1 Tbsp sugar

1. Toast the coconut. Spread the coconut in an even layer on a cookie sheet and place under the broiler a few minutes (watch carefully.) Or put the coconut on a plate and microwave on medium power for about 3 minutes, stirring every 40 seconds.

2. Heat the 1-1/2 cups of milk in a pot till it's steaming.

3. In a bowl, whisk together the condensed milk, vanilla or coconut flavoring, egg yolks and corn starch till smooth. 

4. Whisk the hot milk into the egg yolk mixture.

5. Pour the mixture back into the pot and cook on medium low heat until it thickens to a pudding consistency. Remove from heat and cool.

6. Break up cake into chunks.

7. Whip the cream with 1 Tbsp sugar.

8. In a large glass bowl, layer cake, pudding, strawberry, whipped cream, toasted coconut. Repeat.

9. Chill until set. Serve in bowls.

 

Raspberry Coconut Custard Trifle (Microwave)

Full power (9) is too high, adjust power level as in instructions.

• 1/4 cup flaked or shredded coconut
• 1-1/2 cups milk
• 1/2 cup canned cream of coconut
• 2 egg yolks
• 2 Tbsp cornstarch
• 1 frozen pound cake, thawed (11 oz)
• 6 Tbsp seedless raspberry preserves
• 1 cup whipping cream

Toast coconut:

Place coconut in an even layer on a microwavable plate.

Microwave on  level 6, stopping to stir with a fork every 45 seconds, until toasted (about 3 minutes total.)

Remove coconut from microwave. Set aside.

Make Custard:

In 2 cup liquid measure, heat 1-1/2 cups milk (on level 6) till steaming (about 4 minutes).

In medium size microwavable bowl, whisk until smooth:

1/2 cup cream of coconut

2 egg yolks

2 Tbsp cornstarch.

Whisk hot milk slowly into yolk mixture.

Cook custard:

Microwave on level 6 1-1/2 minutes.

Stir.

On power level 3, microwave 1-1/2 minutes more.

Remove and cool.

Assemble Trifle:

Slice thawed cake horizontally in 3 layers.

Fit 1 layer of cake in glass bowl.

Spread with 2 Tbsp raspberry preserve.

Spread 1/3 of custard over top.

Repeat with remaining layers, spreading preserves and custard.

Chill.

Before serving, top with whipped cream and toasted coconut.