Chocolate Coconut Trifle
(6)
5 hours
Lovely layers of chocolate custard, coconut custard and sponge finger biscuits, all topped with whipped cream.
terezinha
8 people made this
Ingredients
Serves: 6
- 1 (397g) tin sweetened condensed milk
- 400ml milk
- 200ml coconut milk
- 3 egg yolks
- 2 tablespoons cornflour
- 8 tablespoons cocoa powder
- 200g desiccated coconut
- 1 packet sponge fingers (about 15)
- extra milk, for dipping
- 200ml single cream, beaten to soft peaks
- 100g desiccated coconut, toasted
- chocolate shavings, to decorate
Directions
Preparation:50min ›
Cook:10min ›
Extra time:4hours chilling ›
Ready in:5hours
- In a saucepan over low heat, whisk together the condensed milk, milk, coconut milk, egg yolks and cornflour. Heat gently, stirring constantly until thickened to a custard.
- Remove from the heat and divide the custard in half. Mix the cocoa powder into one half and 200g coconut into the other. Let cool.
- Dip the sponge fingers briefly in milk and make a single layer of biscuits in the bottom of a glass trifle bowl. Top with either the coconut custard or chocolate custard, then another layer of biscuits. Continue to alternate layers until all ingredients are used, then top with the whipped cream. Garnish with toasted coconut and chocolate shavings.
- Chill in the fridge for 4 hours and serve cold.
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Reviews and Ratings
Global Ratings:
(6)
Reviews in English (4)
0
If you find it too sickly, just reduce the cream! - 20 Sep 2016
2
Brilliant receipes , easy to follow and tasted great, although I made the coconut layers a lot thicker than the chocolate ones but that was more to do with my preference - 28 Mar 2015 (Review from Allrecipes UK & Ireland)