Best 4 Coconut Trifle Recipes
Indulge in the tropical delight of our Coconut Trifle, a symphony of flavors and textures that will transport you to a paradise of tastes. This classic dessert is elevated with layers of moist sponge cake, creamy coconut fillings, and a symphony of fresh fruits. Each bite offers a harmonious blend of sweetness, tang, and richness, leaving you craving for more.
Savor the delicate sponge cake layers, soaked in a sweet coconut syrup that infuses every morsel with tropical essence. Between these layers, discover a velvety smooth coconut custard, made with real coconut milk and infused with a kiss of vanilla. As you delve deeper, encounter layers of juicy and refreshing fruits, such as plump strawberries, sweet pineapple, and tangy kiwi, adding a burst of color and flavor to each spoonful.
Crown this decadent trifle with a generous layer of fluffy whipped cream, offering a cloud-like texture that perfectly complements the richness of the coconut and fruit layers. Garnish with toasted coconut flakes for an extra touch of tropical flair.
Our Coconut Trifle is not only a culinary delight but also incredibly versatile. We provide a collection of recipes to suit various preferences and dietary restrictions. Explore our classic Coconut Trifle recipe, indulge in the vegan-friendly Coconut Mango Trifle, or delight in the gluten-free Coconut Raspberry Trifle.
No matter your choice, each recipe guarantees an unforgettable dessert experience. Impress your guests with this stunning trifle at your next gathering, or simply treat yourself to a moment of pure indulgence. Allow the Coconut Trifle to transport you to a tropical paradise with every bite.
COCONUT CUSTARD TRIFLE WITH VANILLA BEAN WHIPPED CREAM AND TROPICAL FRUIT WITH MACADAMIA NUTS
Steps:
- For the custard: Place 2 cups cream, 1/2 cup sugar, 1/2 cup coconut flakes and the vanilla seeds and pod in a medium saucepan. Whisk to combine and bring to a boil over low heat.
- Meanwhile, combine the eggs and remaining 1/2 cup sugar in a bowl. In another bowl, combine the cornstarch and remaining 1/2 cup cream.
- When the cream and coconut mixture comes to a boil, remove it from the heat and whisk half into the egg and sugar mixture. Then IMMEDIATELY whisk it back into the pan with the hot cream and coconut mixture. (See Cook's Note.)
- Return the saucepan to medium heat and gradually whisk in the cornstarch and cream mixture. Bring it to a boil over medium-high heat to thicken the pastry cream, stirring frequently to prevent scorching. (It is necessary to bring this mixture to a boil to cook the cornstarch; if the mixture is not brought to a boil, the mixture will feel starchy and gritty. The desired outcome is the consistency of vanilla pudding. YUM!) Strain the custard through a fine mesh sieve into a bowl and chill until chilled through. (This can be done really quickly over an ice bath.)
- For the tropical fruit salad: Preheat the oven to 400 degrees F. Place the macadamia nuts on a small baking sheet and toast until golden and fragrant, 5 to 10 minutes. Let cool slightly, then roughly chop and set aside.
- Toast the remaining 1/4 cup coconut flakes in medium skillet over medium heat, stirring occasionally, until golden, 5 to 7 minutes. Remove from the skillet and set aside to cool and crisp.
- For the whipped cream: Beat the cream, sugar and vanilla seeds in a chilled mixing bowl with a hand mixer until the cream starts to thicken and hold soft peaks.
- To serve: Layer some pastry cream, pineapple, banana, starfruit, mango, whipped cream, toasted macadamia nuts and toasted coconut in 4 individual trifle dishes. Repeat the layers and top with a dollop of whipped cream, toasted macadamia nuts, toasted coconut and some fruit, including a slice of starfruit.
CHOCOLATE COCONUT TRIFLE
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
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
"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
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.
COCONUT TRIFLE
The friend who shared this recipe is a great cook who never fails to come up with terrific dishes. The fast-to-fix dessert tastes like coconut cream pie.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 20 servings.
Number Of Ingredients 7
Steps:
- Place cake cubes in a large bowl. In a bowl, whisk the milk, extract and pudding mixes for 2 minutes (mixture will be thick). Stir in ice cream and 3/4 cup coconut until blended. Pour over cake cubes; stir just until combined. , Transfer to a 5-qt. trifle bowl. Spread with whipped topping. Toast remaining coconut; sprinkle over top. Cover and refrigerate for at least 30 minutes before serving.
Nutrition Facts :
Tips:
- Choose ripe bananas. Overripe bananas will result in a mushy trifle.
- Use full-fat coconut milk. This will give the trifle a richer flavor and texture.
- Chill the trifle before serving. This will help the flavors to meld and the trifle to set.
- Garnish with fresh fruit or whipped cream. This will add a pop of color and flavor to the trifle.
- Be creative! You can use any type of fruit or cookie in this trifle. Get creative and have fun!
Conclusion:
This coconut trifle is a delicious and easy-to-make dessert that is perfect for any occasion. It is sure to be a hit with your family and friends. So next time you are looking for a special dessert, give this coconut trifle a try. You won't be disappointed!
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