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Chocolate Coconut Trifle
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
295 minutes
Indulgent trifle with layers of rich chocolate and coconut custard, ladyfingers, and housemade whipped cream.
Ingredients:
  • 1 (14 ounce) can sweetened condensed milk
  • 0.5 (14 ounce) can coconut milk
  • 1.6666667461395 cups milk
  • 2 tablespoons cornstarch
  • 2.5 cups shredded coconut
  • 0.5 cup unsweetened cocoa powder
  • 0.75 cup heavy whipping cream
  • 0.25 cup milk, or as needed
  • 15 ladyfingers
  • 1.25 cups shredded coconut
  • 1 tablespoon shaved dark chocolate
Instructions:
  • In a saucepan over low heat, simmer a delightful mix of sweetened condensed milk, coconut milk, milk, egg yolks, and cornstarch until it transforms into a luscious custard in about 10 minutes, while stirring diligently.
  • Divide the creamy custard into two bowls. Add 2 1/2 cups of shredded coconut to the first bowl and gently mix it in. In the second bowl, fold in the cocoa powder. Allow both delectable custard mixtures to cool for approximately 10 minutes before enjoying.
  • Whip cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
  • In a shallow bowl, gently dip ladyfingers in 1/4 cup of milk. Arrange them in the bottom of a glass trifle bowl. Spoon coconut custard evenly over the ladyfingers. Layer the rest of the ladyfingers followed by chocolate custard. Finish by spreading whipped cream on top.
  • Toast 1 1/4 cup shredded coconut in a small skillet over low heat until fragrant, stirring occasionally, for 3 to 5 minutes. Allow to cool before using.
  • Top the fluffy whipped cream with a generous amount of toasted coconut and rich chocolate. Chill in the refrigerator for approximately 4 hours to allow the flavors to harmonize perfectly.

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