TOASTED-COCONUT-CAKE TRIFLE
Using lightened-up coconut milk and Neufchâtel versus cream cheese trims 35 grams of fat. What's left? Rich, creamy goodness.
Provided by Marissa Goldberg
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- In a bowl, combine Neufchâtel, 1/3 cup sugar, milk and coconut extract. Heat oven to 350°F. Spread coconut evenly on a baking sheet; toast, stirring once or twice, until golden, 5 to 10 minutes. In each of four 8-ounce serving glasses, divide and layer half of coconut cream, half of cake cubes and half of toasted coconut; repeat with remaining cream, cake and coconut. Refrigerate at least 1 hour or up to 24. If garnishing with candied lime: Bring a half-full small pot of water to a boil. Place lime peels in a small mesh sieve; set over pot to submerge peels; boil 2 minutes. Remove sieve and run peels under cold water. Repeat boiling and cooling process with fresh water. Refill same pot with 1/3 cup fresh water and 1/3 cup sugar; bring to a boil. Place sieve over pot so peels are submerged; reduce heat to medium and simmer 5 minutes. Pat peels dry with a paper towel; in a bowl, toss with remaining 2 teaspoons sugar to coat. Top trifles with candied peels; serve.
KEY LIME TRIFLE
Layers of white chocolate, granola bars, angel food cake and key lime-cream filling create a chilled treat that's utterly refreshing on a warm summer afternoon.
Provided by Paula Kittelson
Categories Dessert
Time 2h30m
Yield 10
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (or 325°F for dark or nonstick pan). Mix, bake and cool cake as directed on cake mix box using 13x9-inch pan. Cut cooled cake into about 3/4-inch pieces; set aside.
- In large bowl, beat condensed milk and lime juice with whisk until well combined. In chilled medium bowl, beat whipping cream with electric mixer on high speed until medium to stiff peaks form. Using rubber spatula, gently fold whipped cream into condensed milk-lime mixture until smooth. Cover; refrigerate until needed.
- Using food processor, process granola bars until ground.
- Gently stir lime peel into whipped topping (do not overmix). Set aside.
- In 3-quart glass trifle bowl, spoon layer of lime-cream mixture. Follow with layers of ground granola bars, chopped white chocolate and cake pieces. Repeat layers, leaving room for final layer of whipped topping. If desired, garnish with additional ground granola bar and Key lime slices. Cover; refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 940, Carbohydrate 122 g, Cholesterol 100 mg, Fat 8 1/2, Fiber 2 g, Protein 15 g, SaturatedFat 29 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 95 g, TransFat 1 g
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 :
LIME CREAM TRIFLE
Provided by Marcela Valladolid
Categories dessert
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Blend the condensed milk, evaporated milk and lime juice in a blender until smooth.
- Spoon 1 cup of the lime cream into the bottom of a 6-cup glass trifle dish. Sprinkle with 1/3 of the lime zest. Then arrange 1/3 of the crackers over the cream, breaking them as needed to form a single layer. Repeat to make 2 more layers, ending with a layer of cream and a sprinkle of lime zest. Cover tightly with plastic wrap and chill until set, at least 2 hours, or overnight.
- To serve, thinly slice 1 lime and arrange the lime slices in an overlapping layer on top as garnish, if desired.
TROPICAL MANGO AND COCONUT COOKIE TRIFLE
I made this one when I had one mango and some coconut cookies to use up. It is light and refreshing, great for summer. Use a clear bowl for a pretty presentation. -Note- the cookies that I use for this are flat and crunchy. I use about 32 cookies. Cooking time is chilling time.
Provided by Mami J
Categories Dessert
Time 2h10m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- In a blender, mix ricotta with the sweetened condensed milk and the lime juice.
- Assemble the trifle: cover the bottom of a 1 1/2 qt glass square dish with some cookies. If necessary, break cookie into pieces to cover any spaces in between. Pour some of the ricotta mixture just to cover. Sprinkle evenly with the mango pieces. Cover with more cookies and repeat layers, ending with a layer of the cheese mixture. Sprinkle with lime zest.
- Cover with plastic wrap, and refrigerate for at least 1 hour, preferably longer to meld the flavors.
Nutrition Facts : Calories 190.2, Fat 4.5, SaturatedFat 2.8, Cholesterol 16.9, Sodium 63.6, Carbohydrate 34.8, Fiber 0.8, Sugar 33.9, Protein 4.3
EASY KEY LIME PIE TRIFLE
I came up with this easy Key lime pie trifle because I adore Key lime pie in all its forms. It's a refreshing treat on a hot summer day, and since it can be made ahead, it's ideal for entertaining, too. The pie is easier to cut when still a little frozen, but be sure to let the pieces finish thawing before starting the recipe. -Barbara Moorhead, Gaffney, South Carolina
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat cream cheese, cream, sugar and vanilla until soft peaks form. Place half of the pie pieces in a 3-qt. trifle bowl or glass bowl. Spread with half the cream cheese mixture; top with 1/2 cup coconut and 1/2 cup pecans. Repeat layers. Refrigerate, covered, at least 1 hour before serving.
Nutrition Facts : Calories 685 calories, Fat 48g fat (24g saturated fat), Cholesterol 79mg cholesterol, Sodium 255mg sodium, Carbohydrate 58g carbohydrate (46g sugars, Fiber 1g fiber), Protein 9g protein.
MANGO & COCONUT TRIFLES
Transform the humble trifle into a modern dessert with the help of mango, rum and coconut flavours. It makes a marvellous dessert at Christmas
Provided by Melissa Thompson - Journalist and food writer
Categories Dessert
Time 1h5m
Number Of Ingredients 16
Steps:
- Put the gelatine in a bowl, cover with cold water and leave to soak for 10 mins. Meanwhile, warm the orange juice in a small pan over a low heat. Squeeze the water from the gelatine, then whisk into the juice over the heat until the gelatine has dissolved. Don't let the mixture bubble, or the jelly won't set. Stir in the mango pulp until combined.
- Divide the sponge fingers between four dessert glasses, breaking to fit if needed, and press into the bases. Pour over the rum, then add a few mango slices and four raspberries each. Spoon the jelly mixture into the glasses so the fruit and sponges are covered. Chill for 2 hrs until set.
- Meanwhile, heat the coconut milk in a saucepan over a medium heat, stirring continuously until reduced by about a third. Whisk in half the cream and all the vanilla, then bring everything to a simmer.
- Mix the egg yolks with 50g sugar, the cornflour and milk in a large heatproof bowl until smooth. Slowly pour in the hot coconut cream while whisking to incorporate. Return to the saucepan over a medium-low heat, stirring for 5-7 mins until you have a thick but pourable custard. Remove from the heat, pour into a bowl and cover the surface with baking parchment. Leave to cool completely, then chill for at least 1 hr, or up to 24 hrs.
- Pour the custard over the set jellies and chill for another 2 hrs.
- Heat the oven to 160C/140C fan/gas 5. Sprinkle the coconut flakes over a baking sheet and bake for 4 mins, or until just toasted.
- Whip the remaining cream with the rest of the sugar to soft peaks using an electric whisk and spoon over the custard layer. Sprinkle over the lime zest and toasted coconut. Will keep chilled for up to 24 hrs.
Nutrition Facts : Calories 925 calories, Fat 77 grams fat, SaturatedFat 51 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 34 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.34 milligram of sodium
COCONUT AND TROPICAL FRUIT TRIFLE
I've found that as I get older, I tend to forget about the things that aren't all that important to me, like paying bills, what day it is, and so on. But I never, ever forget a dessert. A few decades ago, some friends who had lived in Brazil for a few years invited me for dinner and served bien me sabe, a moist concoction of sponge cake and coconut cream. And I never got it out of my head how fantastic that simple combination tasted. Years later, when I was the pastry chef at a restaurant that specialized in Asian cooking, I had the opportunity to seek out and use all sorts of tropical fruit, many of which I hadn't ever seen before. And I thought bien me sabe would be the perfect backdrop for a jumble of exotic flavors. Although I've used the types of tropical fruit that are the most widely available, feel free to add or use others in place of what I've suggested. But just be sure to heat them through, as most tropical fruits contain a heat-sensitive enzyme that causes custards to break down. I learned this the hard way. I like the way large shreds of fresh coconut look on top of this dessert. If you have the inclination, crack one open, shave off large shards, and toast them to use as garnish.
Yield makes 8 servings
Number Of Ingredients 15
Steps:
- To make the coconut custard, in a medium saucepan over medium heat, warm the milk with the 1/2 cup (100 g) sugar. Scrape the seeds from the vanilla bean and add them to the saucepan, then drop in the pod.
- In a small bowl, whisk together the cornstarch and coconut milk until completely smooth. In another small bowl, whisk the egg yolks until combined.
- When the milk mixture is hot, stir the cornstarch mixture to recombine, then whisk it into the saucepan. Cook, stirring constantly, until the mixture thickens. While whisking constantly, pour about one-third of the hot thickened milk into the egg yolks, then scrape the yolk mixture into the saucepan. Cook, stirring constantly and scraping the bottom of the pan, just until the mixture begins to boil (it will be very thick). Remove from the heat and strain into a clean bowl. (The vanilla pod can be rinsed, dried, and used for another purpose; see page 14.) Stir in the 1 cup (70 g) coconut, and refrigerate until chilled. (To speed up the chilling, you can set the bowl containing the custard in a larger bowl filled with ice water.)
- To make the fruit filling, in a nonreactive skillet, gently cook the pineapple until it is heated through, 3 to 5 minutes. Transfer to a medium bowl and let cool completely.
- Add the strawberries, mango, 6 tablespoons (75 g) sugar, lime juice, and rum to the pineapple and toss gently.
- To assemble the trifle, use a 2-quart (2-liter) rectangular baking dish with at least 3-inch (8-cm) sides. Remove the parchment paper from the sponge cake and cut out 2 pieces that each fit in the bottom of the baking dish. (You'll need the cake trimmings, so don't eat them!)
- Spread 1/2 cup (125 ml) of the coconut custard evenly in the bottom of the dish. Place one of the cake pieces on top. Spread half of the fruit filling and some of their juice over the cake.
- Spread about 1 cup (250 ml) of the coconut custard over the fruit, then place the second cake piece on top. Cover the cake with the remaining fruit filling and juice. Spread another 1 cup (250 ml) of the coconut custard over the fruit, and cover with the cake trimmings, fitting them in a single layer.
- Finally, spread the remaining coconut custard over the top and refrigerate, uncovered, for about 30 minutes to firm up the top layer of custard. Cover with plastic wrap and refrigerate until chilled.
- Scoop out big spoonfuls of the trifle so all the layers of fruit, cake, and custard can be seen. Strew toasted coconut over the top of each serving. The dessert is delicious by served all by itself, but even better in a pool of Raspberry Sauce (page 246), Mango Sauce (page 246), or Strawberry Sauce (page 248).
- This trifle will keep overnight, but if stored any longer, the juices from the fruit will make the cake too soggy.
- I prefer to use unsweetened coconut, but if you can only find sweetened coconut, reduce the sugar in the custard by 1 1/2 tablespoons.
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- 1| To make the cake, mix together cake mix, lime jello mix, eggs, lime juice, vegetable oil, water, and food coloring. Mix together, stirring until all ingredients are blended. Spray a 9×13″ pan with cooking spray and pour the batter in.
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