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 CHOCOLATE TRUFFLES
I'm not very good at making cakes so whenever I needed to bring a plate of sweets to a morning or afternoon tea, I would make these. They are so easy to make. My daughter helps me rolled the coconut on the balls. Enjoy.
Provided by Chef floWer
Categories Candy
Time 30m
Yield 30 Balls
Number Of Ingredients 5
Steps:
- Crush the biscuits in a food processor until it is fine (like flour).
- Combine in a large bowl, the crush biscuits, 1/2 cup of fine desiccated coconuts and 2 tablespoons of cocoa. Mix the ingredients well.
- Then slowly stir in the sweetened condensed milk into the mixture. (Don't pour the whole content of the can, pour it in slowly as you only may need 340 grams of the can).
- You know you have the mixture right if the mixture is a dough ball. (If the balls are not holding shape then you may used too much sweetened condensed milk.) You should be able to roll them into a ball without being to hard or to soft.
- Shape the mixture into one-inch balls.
- Place the 1/4 cups of fine desiccated coconut into a flat plate (You may not need the whole 3/4 cups so just fill the flat plate when needed).
- Roll the ball into the fine desiccated coconut.
- Store in refrigerator until your ready to use.
Nutrition Facts : Calories 89.1, Fat 2.9, SaturatedFat 1.7, Cholesterol 3.9, Sodium 64.2, Carbohydrate 14.6, Fiber 0.7, Sugar 10.1, Protein 1.6
COCONUT-CREAM TRIFLE
Provided by Danny Boome
Categories dessert
Time 4h30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a medium saucepan have 2 cups of water boiling. Place gelatin into a medium heat-proof bowl or large heat-proof measuring cup. Pour the hot water over the gelatin. Stir to make sure it dissolves. Add 2 cups of cold water to the gelatin. Place the raspberries in the bottom of a 2 quart trifle bowl. Pour the gelatin over the raspberries and place it in the refrigerator to set completely, about 4 hours.
- Once the jelly is set, soak the ladyfingers in a baking dish with the sherry, coating both sides until saturated but still firm. Lay a row of ladyfingers over the top of the gelatin. Stir the coconut into the pudding and layer it over the ladyfingers. Whip the cream until stiff then carefully smear on top of the pudding. Decorate with chocolate shavings and cherries. Serve right away or keep refrigerated until ready to eat.
RASPBERRY COCONUT TRIFLE
This recipe was supposed to be a cake, but after slicing my finger trying to cut the cake into three layers, I said to heck with this! The cake was turned into a more traditional trifle. We had it for dessert at Christmas dinner and it was a huge hit! Just one word of advice: Start this dessert the day before as it takes quite a while for the custard to thicken. I am including the chilling time in the cooking time.
Provided by Irmgard
Categories Dessert
Time 5h30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Grease and line a 9" springform pan.
- Beat all the cake ingredients together until smooth, pour into the pan, and smooth the top.
- Bake for 40 to 45 minutes until golden and risen.
- Let cool completely.
- Meanwhile, whisk the cornstarch and 2 tablespoons icing sugar into the remaining coconut milk.
- Bring the custard to a boil, then whisk in the coconut milk mixture.
- Keep whisking until it come to a boil and is fairly thick.
- Pour into a bowl, cover immediately with plastic wrap, and let cool.
- Mix the coconut rum with the lime zest and juice and 2 tablespoons of the icing sugar.
- Crush half of the raspberries and mix together with the raspberry jam, then fold in the remaining whole berries.
- Cut the cooled cake into cubes and put a layer on the bottom of your serving bowl.
- Sprinkle with some of the rum mixture, then top with some of the raspberry mixture.
- Repeat, but this time with the custard.
- Keep layering, alternating fruit layer with custard layer, until all the ingredients are used up.
- Whip the cream with the remaining icing sugar until soft peaks form, then spread over the top of the trifle.
- Refrigerate for at least 4 hours - the longer it stands, the more the flavours mingle.
Nutrition Facts : Calories 603.2, Fat 29.7, SaturatedFat 20.4, Cholesterol 118.2, Sodium 269.6, Carbohydrate 79, Fiber 2.4, Sugar 53, Protein 5.5
CHOCOLATE BROWNIE MOUSSE COCONUT MACAROON TRIFLE
Make and share this Chocolate Brownie Mousse Coconut Macaroon Trifle recipe from Food.com.
Provided by KerryBnTX
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Mix Chocolate Jello Mix with Milk, when thoroughly blended whip in the carton of Cool Whip.
- Whip Cream with Sugar & Vanilla until fairly stiff.
- Add 1 cup of whipped cream to the prepared & cooled Coconut Pudding.
- Cut prepared & cooled Brownies into small squares.
- Place half of the Brownies in the bottom of a Trifle dish.
- Spread half of the Choclolate pudding mixture over the Brownies.
- Spread half of the Coconut pudding mixture over the Chocolate pudding.
- Crumble the whole pkg of Coconut Macaroons over the Coconut pudding.
- Spread remaining Coconut pudding over the Macaroons.
- Place the remaining Brownies over the Coconut pudding.
- Spread the remaining Chocolate Pudding over the Brownies.
- Spread remaining Whipped Cream over the Chocolate Pudding.
- Top with toasted Coconut & Pecans. Grate Chocolate over all. Arrange Cherries.
Nutrition Facts : Calories 774.8, Fat 59.5, SaturatedFat 38.8, Cholesterol 96.3, Sodium 215.6, Carbohydrate 59.6, Fiber 6.1, Sugar 39.1, Protein 8.8
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 :
TRIPLE COCONUT MACAROONS & CHOCOLATE-DIPPED COCONUT MACAROON
From Cook's Illustrated. Be sure to mix the cream of coconut thoroughly before using (shake cans), as the mixture separates upon standing. Unsweetened desiccated coconut is commonly sold in natural food stores or Asian markets. If you are unable to find any, use all sweetened flaked or shredded coconut, but reduce the amount of cream of coconut to ½ cup, omit the corn syrup, and toss 2 tablespoons cake flour with the coconut before adding the liquid ingredients. For larger macaroons, shape haystacks from a generous ¼ cup of batter and increase the baking time to 20 minutes. For the chocolate-dipped: Using the two-stage melting process for the chocolate helps ensure that it will be at the proper consistency for dipping the cookies. // Note: Be sure to use sweetened cream of coconut as this is the primary sweetener for the macaroons.
Provided by swissms
Categories Drop Cookies
Time 35m
Yield 48 one-inch cookies, 24 serving(s)
Number Of Ingredients 8
Steps:
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line two cookie sheets with parchment paper and lightly spray parchment with nonstick vegetable cooking spray.
- Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in small bowl; set aside. Combine unsweetened and sweetened coconuts in large bowl; toss together, breaking up clumps with fingertips. Pour liquid ingredients into coconut and mix with rubber spatula until evenly moistened. Chill dough for 15 minutes.
- Drop heaping tablespoons of batter onto parchment-lined cookie sheets, spacing them about 1 inch apart. Form cookies into loose haystacks with fingertips, moistening hands with water as necessary to prevent sticking. Bake until light golden brown, about 15 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.
- Cool cookies on cookie sheets until slightly set, about 2 minutes; remove to wire rack with metal spatula.
- Chocolate-dipped:.
- Cool cookies to room temperature on wire rack, about 30 minutes.
- Line two cookie sheets with parchment paper. Melt 8 ounces chocolate in small heatproof bowl set over pan of almost-simmering water, stirring once or twice, until smooth. (To melt chocolate in microwave, heat at 50 percent power for 3 minutes and stir. If chocolate is not yet entirely melted, heat an additional 30 seconds at 50 percent power.) Remove from heat; stir in remaining 2 ounces chocolate until smooth. Holding macaroon by pointed top, dip bottom and ½ inch up sides of each cookie in chocolate, scrape off excess with finger and place on cookie sheet. Refrigerate until chocolate sets, about 15 minutes.
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TOASTED COCONUT CHOCOLATE TRIFLES - SUGARHERO
From sugarhero.com
5/5 (1)Total Time 1 hr 20 minsServings 8Calories 875 per serving
- In a medium bowl, whisk together the yolks, egg, cornstarch, and 1/4 cup of sugar. In a medium saucepan, combine the milk, remaining 1/4 cup sugar, and salt. Heat the milk over a medium burner until it just starts to boil. Start whisking the egg mixture, and while you’re whisking, drizzle a little hot milk into the eggs. Continue to whisk and drizzle until you’ve added about half of the milk. Switch to whisking the milk, then pour the eggs into the milk mixture while whisking.
- Preheat the oven to 325 F. Spread the coconut out on a baking sheet and toast it for 8-10 minutes, stirring several times during the process, until it is an even golden brown color. Cool completely.
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