Coconut Cream Trifle Food

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COCONUT CUSTARD TRIFLE WITH VANILLA BEAN WHIPPED CREAM AND TROPICAL FRUIT WITH MACADAMIA NUTS



Coconut Custard Trifle with Vanilla Bean Whipped Cream and Tropical Fruit with Macadamia Nuts image

Provided by Anne Burrell

Categories     dessert

Time 50m

Yield 4 servings

Number Of Ingredients 15

2 1/2 cups heavy cream
1 cup sugar
3/4 cup sweetened shredded coconut flakes
1/2 vanilla bean, halved and seeds scraped, pod and seeds reserved
4 large eggs
1/4 cup cornstarch
1/2 cup macadamia nuts, roughly chopped
1 cup cubed fresh pineapple, cut into smaller bite-sized pieces
1 banana, sliced
1 ripe starfruit, sliced
1/2 ripe mango, peeled, pitted and cut into bite-sized chunks
1 cup heavy cream, chilled
2 tablespoons sugar
Seeds from 1/2 vanilla bean
2 tablespoons granulated sugar

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.

POMEGRANATE-COCONUT TRIFLE



Pomegranate-Coconut Trifle image

Velvety coconut custard is sandwiched between two gelatins in this magnificent make-ahead dessert: pomegranate on the bottom and coconut water (studded with pomegranate seeds) on the top. Store-bought lady fingers keep each layer separate, and the whole thing is finished with whipped cream and toasted coconut.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 9h20m

Yield Serves 8 to 12

Number Of Ingredients 15

3 tablespoons unflavored gelatin (from 4 envelopes)
1 cup cold water
3 cups 100 percent pomegranate juice
2/3 cup plus 2 tablespoons superfine sugar
3 tablespoons cornstarch
1/4 teaspoon kosher salt
1 cup cream of coconut, such as Coco Lopez (from a 15-ounce can)
2 1/2 cups heavy cream
3 large egg yolks
2 tablespoons unsalted butter
2 teaspoons pure vanilla extract or paste
16 ladyfingers, halved crosswise
4 cups coconut water, preferably Harmless Harvest
3/4 cup pomegranate arils
1/2 cup sweetened shredded coconut, lightly toasted (optional)

Steps:

  • In a saucepan, sprinkle gelatin over cold water; let stand until softened, about 5 minutes. Heat over medium until gelatin dissolves. In a 12- to 14-cup trifle dish or glass bowl, combine pomegranate juice, 1/3 cup sugar, and half of gelatin mixture (reserve remaining gelatin mixture at room temperature), stirring until sugar dissolves. Refrigerate until set, about 4 hours.
  • Meanwhile, in another saucepan, whisk together cornstarch, salt, cream of coconut, 1/2 cup heavy cream, and egg yolks until smooth. Add butter; cook over medium heat, stirring occasionally, until mixture comes to a boil. Cook, stirring, until it has the consistency of pudding. Strain through a fine-mesh sieve into a bowl; stir in vanilla. Cover surface with plastic wrap to prevent a skin from forming; let cool completely. Whip 1 cup heavy cream to stiff peaks; fold into pastry cream until smooth.
  • Arrange half of ladyfingers evenly in a single layer over pomegranate gelatin. Spoon pastry cream over top, spreading with an offset spatula until smooth. Top with remaining ladyfingers, in a single layer. Refrigerate; meanwhile, prepare an ice-water bath. In a bowl, stir together coconut water, 1/3 cup sugar, and reserved gelatin mixture until sugar dissolves. Place bowl over ice-water bath; let stand, stirring a few times, until mixture begins to thicken and mound, 20 to 30 minutes. Stir in pomegranate arils. Transfer mixture to trifle dish; smooth top. Refrigerate until set, at least 4 hours or, covered, up to 3 days.
  • Whisk remaining 1 cup heavy cream and 2 tablespoons sugar to soft peaks. Spoon over trifle; sprinkle with toasted coconut. Spoon into bowls and serve.

COCONUT TRIFLE



Coconut Trifle image

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

1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
2 cups cold whole milk
1 teaspoon coconut extract
2 packages (3.4 ounces each) instant vanilla pudding mix
1 quart vanilla ice cream, softened
1 cup sweetened shredded coconut, divided
1 carton (8 ounces) frozen whipped topping, thawed

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 :

COCONUT-CREAM TRIFLE



Coconut-Cream Trifle image

Food network recipe. This is a make ahead dessert. Pretty and tasty. If you can't find ladyfingers you can sub pound cake or angle food cake cut up. You can sub cool whip for the heavy cream if you want to make it easier on yourself.

Provided by aronsinvest

Categories     Gelatin

Time 30m

Yield 6 , 6 serving(s)

Number Of Ingredients 11

2 cups hot water, for the gelatin
1 (6 ounce) package raspberry gelatin
2 cups cold water, for the gelatin
2 cups fresh raspberries, washed
12 ladyfingers
1/4 cup sherry wine
3/4 cup shredded sweetened coconut
4 cups prepared vanilla pudding (most markets will sell pudding in the deli or dairy section)
2 cups heavy cream
2 ounces bittersweet chocolate, shaved
candied cherry, for garnish (optional)

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.

Nutrition Facts : Calories 770.2, Fat 40.1, SaturatedFat 25, Cholesterol 209.8, Sodium 688.6, Carbohydrate 63.3, Fiber 3.3, Sugar 46, Protein 33.9

COCONUT-CREAM TRIFLE



Coconut-Cream Trifle image

Provided by Danny Boome

Categories     dessert

Time 4h30m

Yield 4 to 6 servings

Number Of Ingredients 11

2 cups hot water, for the gelatin
1 large (6-ounce) pack raspberry gelatin
2 cups cold water, for the gelatin
2 cups fresh raspberries, washed
12 ladyfingers
1/4 cup sherry
3/4 cup shredded, sweetened coconut
4 cups prepared vanilla pudding (most markets will sell pudding in the deli or dairy section)
2 cups heavy cream
2 ounces bittersweet chocolate, shaved
Candied cherries, optional, for garnish

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 CAKE



Raspberry & coconut trifle cake image

This towering beauty will make the perfect sweet centrepiece for a buffet, or a lighter option if you're not into Christmas pudding

Provided by Jane Hornby

Categories     Buffet, Dessert

Time 1h15m

Number Of Ingredients 17

200g butter , softened, plus extra for greasing
50g unsweetened desiccated coconut , soaked in water for 1 hr then squeezed dry
200g golden caster sugar
200g self-raising flour
1 tsp baking powder
4 eggs
1 tbsp milk
2 tbsp from a 200 ml/7 fl oz pack coconut cream (keep the rest for the filling)
1 tbsp cornflour
4 tbsp icing sugar
600ml good-quality ready-made custard from the chiller
4 tbsp Malibu (or you could use white rum)
zest and juice 1 lime
300g pack frozen raspberries , defrosted, or use fresh
370g jar raspberry jam
142ml pot double cream
fresh coconut , shredded, for decoration (optional)

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Butter and line a deep 20cm loose-bottom cake tin. Beat all the cake ingredients together until smooth, pour into the tin, then smooth the top. Bake for 40-45 mins until golden and risen. Cool completely on a rack; once cold, put into the fridge. Meanwhile, prepare the custard - whisk the cornflour and 1 tbsp icing sugar into the remaining coconut cream until smooth. Bring the custard to the boil, then whisk in the coconut mix. Keep whisking until it's boiling and fairly thick. Tip into a bowl, cover with cling film straight away, then cool.
  • Mix the Malibu, lime zest and juice and 2 tbsp icing sugar. Trim off the top of the cake if it's domed, then cut into three horizontally using a bread knife or serrated knife.
  • Line the cleaned cake tin with plenty of cling film (a little oil helps it to stick), then put a circle of cake back in the bottom. Sprinkle with some of the Malibu mix. Crush 100g of the raspberries and mix well into the jam, then fold in 100g whole raspberries. Spoon onto the sponge in the tin but don't go right to the edges.
  • Top with the second piece of cake, sprinkle with more of the Malibu mix, then spoon the custard over and spread it out. Top with the final layer of cake, sprinkle with remaining Malibu, then chill for at least 4 hrs, covered with cling film, to let the layers firm up and the flavours mingle.
  • Once set, remove the cake from the tin, then slide it onto a serving plate. Softly whip the cream with the final 1 tbsp icing sugar, then spread over top of the cake. Scatter with the remaining whole raspberries and decorate with fresh shredded coconut, if you like.

Nutrition Facts : Calories 554 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 53 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.72 milligram of sodium

CHOCOLATE COCONUT TRIFLE



Chocolate Coconut Trifle image

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

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

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

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