Best 2 Chocolate Coconut Trifle Recipes

Indulge in a symphony of flavors and textures with our tantalizing Chocolate Coconut Trifle, a delightful dessert that combines the richness of chocolate with the tropical sweetness of coconut. This multi-layered masterpiece features tender sponge cake soaked in a luscious chocolate syrup, creamy vanilla pudding, velvety chocolate mousse, and fluffy whipped cream, all harmoniously arranged in a trifle bowl. Each spoonful offers a captivating contrast between the moist cake, the velvety pudding, the airy mousse, and the delicate whipped cream, while the symphony of chocolate and coconut flavors dances on your palate. With its elegant presentation and irresistible taste, this Chocolate Coconut Trifle is sure to be the star of any occasion, whether it's a festive gathering, a special celebration, or a cozy dessert night in.

In addition to the main recipe, this article also offers variations to cater to different preferences and dietary restrictions. For those who prefer a gluten-free option, a step-by-step guide for making a gluten-free sponge cake is provided. For those with a sweet tooth, there's a delightful recipe for a chocolate ganache that adds an extra layer of chocolatey decadence to the trifle. And for those who love the combination of chocolate and berries, a recipe for a mixed berry compote is included, offering a vibrant pop of color and a refreshing burst of flavor to complement the chocolate and coconut. With these variations, you can customize your trifle to suit your taste and dietary needs, ensuring that everyone can enjoy this delectable dessert.

Here are our top 2 tried and tested recipes!

CHOCOLATE COCONUT TRIFLE

Chocolate Coconut Trifle image

This delicious trifle consists of 4 layers: homemade chocolate custard, coconut custard, ladyfingers, and whipped cream and everything is made from scratch!

Provided by terezinha

Categories Desserts Specialty Dessert Recipes Trifle Recipes

Time 4h55m

Yield 12

Number Of Ingredients 12

Ingredients

1 (14 ounce) can sweetened condensed milk
½ (14 ounce) can coconut milk
1 ⅔ cups milk
3 egg yolks
2 tablespoons cornstarch
2 ½ cups shredded coconut
½ cup unsweetened cocoa powder
¾ cup heavy whipping cream
¼ cup milk, or as needed
15 ladyfingers
1 ¼ cups shredded coconut
1 tablespoon shaved dark chocolate

Steps:

Combine sweetened condensed milk, coconut milk, milk, egg yolks, and cornstarch in a saucepan over low heat; cook, stirring constantly, until thickened into a custard, about 10 minutes.
Divide custard between 2 bowls. Mix 2 1/2 cups shredded coconut into the first bowl of custard. Fold cocoa powder into the second bowl of custard. Let custard mixtures cool, about 10 minutes.
Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
Pour 1/4 cup milk into a shallow bowl. Dip ladyfingers briefly in milk and arrange in the bottom of a glass trifle bowl. Spoon coconut custard on top. Layer remaining ladyfingers and chocolate custard on top. Smooth whipped cream over the top.
Place 1 1/4 cup shredded coconut in a small skillet over low heat. Cook and stir until toasted and fragrant, 3 to 5 minutes. Let cool.
Sprinkle toasted coconut and chocolate over whipped cream. Cover and refrigerate until flavors meld, about 4 hours.

Nutrition Facts : Calories 561.7 calories, Carbohydrate 52.5 g, Cholesterol 164.2 mg, Fat 36.6 g, Fiber 6.6 g, Protein 11.7 g, SaturatedFat 27.4 g, Sodium 131 mg, Sugar 22.4 g

COCONUT CHOCOLATE TRIFLE

Coconut Chocolate Trifle image

"This luscious dessert will wow everyone who sees it, let alone tries it," promises Donna Cline of Pensacola, Florida. Apricot preserves add a fruity touch to the pleasing pairing of chocolate and toasted coconut in this easy-to-assemble trifle.

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 10-14 servings.

Number Of Ingredients 8

Ingredients

1 loaf (10-3/4 ounces) frozen pound cake, thawed
1/3 cup apricot preserves
1/3 cup plus 2 tablespoons orange juice, divided
4 ounces German sweet chocolate
1-1/4 cups sweetened shredded coconut, toasted, divided
1-3/4 cups cold 2% milk
1 cup half-and-half cream
1 package (5.9 ounces) instant chocolate pudding mix

Steps:

Trim crust from top, sides and bottom of cake. Cut cake into 16 slices. Spread preserves over eight slices; top with remaining cake. Cut into 1-in. cubes. , Place in a 2-qt. serving bowl; drizzle with 1/3 cup orange juice. Chop chocolate; set aside 2 tablespoons for garnish. Sprinkle remaining chocolate and 1 cup coconut over cake. , In a large bowl, combine the milk, cream, dry pudding mix and remaining orange juice; beat on low for 2 minutes. Spoon over cake. Sprinkle with remaining coconut and reserved chocolate. Refrigerate for at least 4 hours before serving.

Nutrition Facts : Calories 267 calories, Fat 12g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 304mg sodium, Carbohydrate 38g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

Use the best quality chocolate you can find, as this will make a big difference to the flavour of the trifle.
Don't overbeat the cream, or it will become stiff and grainy.
If you're using fresh raspberries, make sure they are ripe and sweet.
You can use any type of cake you like for this trifle, but a light and fluffy sponge cake is a good choice.
Be careful not to over-soak the cake layers, or they will become soggy.
Chill the trifle for at least 4 hours before serving, or overnight for the best results.

Conclusion:

This chocolate coconut trifle is a delicious and easy-to-make dessert that is perfect for any occasion. It's sure to be a hit with everyone who tries it!