Chocolate Coconut Trifle recipe
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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
Nutrition Info
- 561.7 caloriescarbohydrate: 52.5 gcholesterol: 164.2 mgfat: 36.6 gfiber: 6.6 gprotein: 11.7 gsaturatedFat: 27.4 gservingSize: -sodium: 131 mgsugar: 22.4 gtransFat: : -unsaturatedFat: : -
Directions Chocolate Coconut Trifle
Directions
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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.