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 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
servingSize: -
sodium: 131 mg
sugar: 22.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.

  4. 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.

  5. 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.

  6. Sprinkle toasted coconut and chocolate over whipped cream. Cover and refrigerate until flavors meld, about 4 hours.

Recipe Yield

12 servings

Recipe Note

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

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