Toasted Coconut and Berry Trifle

Desserts

While summer is now just a fleeting memory, I wanted to create a proper summer “send-off” dessert chock-full of summer berries.

Since my trip to London a few months ago, trifles have been something I’ve been craving. They’re both visually stunning and easy to make, so if you’re planning on entertaining guests, this is my go-to option. Trifles are layered desserts consisting of layers of cake, whipped cream, fruit, and custard. You can make everything from scratch, buy each component, or do a mix.

For this version, I chose to highlight coconut because it reminds me of a delicious coconut tea I had in London. For the cake, I’m using a traditional yellow cake I made. If baking’s not your thing, I recommend buying an angel food cake or something relatively plain so that it doesn’t overpower the other flavors. For the custard, I’m using coconut milk to emphasize the coconut flavor. Topped with crispy, toasted coconut shreds, this trifle is sure to impress. Not to mention the fluffy layers of cream and berries!

What other trifles do you guys like? Let me know below!

Course: Dessert

Servings: 8

Cook time: 15 Minutes (+ 2 Hours Chill)

Ingredients

Custard

13.5 oz unsweetened coconut milk
1/4 cup granulated sugar
1 tsp vanilla extract
5 large egg yolks

Whipped cream

2 cups heavy cream, chilled
1/4 cup granulated sugar

Trifle

1 cake (homemade or store-bought- whatever is easier!)
1/4 cup milk
1 carton strawberries, washed and sliced
1 carton blackberries, washed
1 carton raspberries, washed
Unsweetened coconut flakes, toasted

Directions

Custard

Over a medium flame, combine coconut milk and vanilla together in a small saucepan. Heat until you see tiny bubbles but not boiling.
In a separate bowl, whisk egg yolks with sugar until homogeneous.
Slowly ladle 1/3 of warm coconut milk into the yolks, stirring vigorously. Return egg mix to the coconut milk pot over medium heat, stirring for 3-5 minutes until thickened and coats the back of the spoon.
Transfer contents to bowl and put plastic wrap directly on top of the custard. Refrigerate for at least 1 hour until set.

Whipped cream