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| 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!"
Ingredients :
- 1 (14 ounce) can sweetened condensed milk
- 1/2 (14 ounce) can coconut milk
- 1 2/3 cups milk
- 3 egg yolks
- 2 tablespoons cornstarch
- 2 1/2 cups shredded coconut
- 1/2 cup unsweetened cocoa powder
- 3/4 cup heavy whipping cream
- 1/4 cup milk, or as needed
- 15 ladyfingers
- 1 1/4 cups shredded coconut
- 1 tablespoon shaved dark chocolate
Instructions :
| Prep : 30M | Cook : 12M | Ready in : 4H55M |
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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.
Notes :
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