Creamy Coconut Trifle

Creamy Coconut Trifle is a delightful dessert that layers rich coconut flavors with a light, fluffy texture. Perfect for coconut lovers, this trifle combines a moist cake base with a luscious coconut pudding and is topped with homemade coconut whipped cream and toasted coconut flakes.

It’s an indulgent treat that’s perfect for any special occasion, offering a refreshing and tropical twist on the classic trifle. Whether served chilled or straight away, it’s sure to be a crowd-pleaser.

Creamy Coconut Trifle

Ingredients

For the Cake

1 white cake (homemade or from a cake mix)

For the Coconut Pudding

4 eggs

2 cups whole milk

1/2 cup whole milk (to thin the pudding as it cools)

1/2 cup sugar

5 tbsp cornstarch

pinch salt

2 tbsp butter

1 cup flaked sweetened coconut

1.5 tsp vanilla

For the Coconut Whipped Cream

2 cups whipping cream (my container holds slightly less (473 mL) and that’s fine)

1/4 cup sugar

1 tbsp coconut extract

For the Toasted Coconut

1 cup flaked sweetened coconut (the rest of the package used for the custard is fine)

Instructions

For the Cocout Pudding

Before you get started have your cake either already made or baking while you work on the other components.

Whisk together 2 cups milk and eggs in a bowl.

In a medium sized pot combine sugar, cornstarch and salt. Slowly add the milk/egg mixture, whisking well to combine and making sure there are no lumps. Turn heat to medium and start to heat mixture, stirring often with a whisk, to make sure it doesn’t stick to the bottom of the pot or burn.

Once the mixture starts to thicken, stir it constantly until it begins to boil. Cook it for one minute at a boil, then take it off the heat.

Stir in vanilla, butter and 1 cup flaked sweetened coconut. Set this aside and whisk it occasionally as it cools.*

After it’s fairly cool, whisk in an extra 1/2 cup of milk to thin it out.

For the Toasted Coconut

Dump the rest of the package of coconut into a dry frying pan and cook over low-medium heat (depending on stove), stirring occasionally, until toasted and fragrant. If it starts to cook too quickly, reduce the heat and stir constantly to make sure it doesn’t burn.**

For Coconut Whipped Cream

Whip whipping cream with sugar and coconut extract, until it’s fluffy and thick.

Assembly

You’re ready to assemble! By now your filling (and cake, if you made it earlier) should be cool. Slice the cake. Cover the bottom of the bowl or trifle dish with a layer of cake.

Assess whether you’ll be able to make 3 layers or 4 layers based on the size of your dish.

Add 1/3 (for 3 layers) or 1/4 (for four layers) of the coconut cream custard, 1/3 (or 1/4) of the fluffy coconut whipped cream and 1/3 (or 1/4) of the toasted coconut. Repeat two (or three) more times.

Chill or eat immediately. Enjoy!

Notes:

Cake Base: You can use either a homemade white cake or a store-bought mix to save time. Ensure the cake is fully cooled before assembling the trifle to prevent the layers from becoming soggy.

Coconut Pudding: The pudding is made from scratch, offering a rich and creamy texture. Stir constantly while heating to avoid lumps or burning, and allow it to cool before adding the extra milk to thin it.

Coconut Whipped Cream: Using coconut extract in the whipped cream adds a burst of coconut flavor that complements the pudding and cake. Whip until stiff peaks form for the best texture.

Toasted Coconut: Toasting the coconut flakes enhances their flavor and adds a nice crunchy texture to the trifle. Keep an eye on them while toasting, as they can burn quickly.

Assembly: When layering the trifle, make sure the pudding is cool to prevent it from melting the whipped cream. You can adjust the number of layers depending on the size of your trifle dish.

Serving: The trifle can be enjoyed immediately or chilled for a few hours to let the flavors meld together. Chilling also helps the layers set, making it easier to slice and serve.

Customization: Feel free to add other ingredients like fresh berries or a drizzle of caramel sauce between the layers for a more personalized touch.

Nutrition Information:

YIELDS: 12 | SERVING SIZE: 1

Frequently Asked Questions:

Can I make the trifle in advance?

Yes, you can make the trifle a day in advance.

It actually benefits from a few hours in the fridge, allowing the flavors to meld together.

Just cover it tightly with plastic wrap and store it in the refrigerator.

Can I use a store-bought cake instead of baking one from scratch?

Absolutely! A store-bought white or vanilla cake works well and saves time.

Just slice it as you would a homemade cake.

Can I substitute the coconut extract in the whipped cream?

If you don’t have coconut extract, you can use vanilla extract instead.

It will still be delicious but with a slightly different flavor profile.

Is there a non-dairy substitute for the whipping cream?

Yes, you can use coconut cream as a non-dairy alternative.

It will enhance the coconut flavor and provide a similar texture to traditional whipped cream.

How do I prevent the pudding from forming a skin while cooling?

To prevent a skin from forming, place a piece of plastic wrap directly on the surface of the pudding while it cools.

Can I add other fruits to the trifle?

Yes, you can add fruits like pineapple, mango, or strawberries to complement the coconut flavor.

Just layer them between the cake and pudding for added texture and taste.

What if my toasted coconut burns?

If your toasted coconut starts to burn, lower the heat immediately and keep stirring.

If it’s already too burnt, it’s best to start over with a new batch, as burnt coconut will add a bitter taste to the trifle.

Can I use a different type of cake for the trifle?

Yes, you can use a sponge cake, angel food cake, or even chocolate cake for a different twist on the recipe.

How long can I store leftovers?

Leftover trifle can be stored in the refrigerator for up to 3 days.

After that, the texture may become soggy.

Can I make this trifle gluten-free?

Yes, you can make the trifle gluten-free by using a gluten-free cake and ensuring that all other ingredients, such as the cornstarch and any add-ins, are certified gluten-free.