About this recipe:Cool, creamy layers of chocolate cream and coconut cream make this trifle special. Super easy to make! Try toasting the coconut that you use to garnish the top of the trifle, and you could also sprinkle the top with some chocolate shavings.
1 (397g) tin condensed sweetened 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 whipping cream, whipped to stiff peaks
100g desiccated coconut, toasted
chocolate shavings, to decorate
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Whisk together the condensed milk, milk, coconut milk, egg yolks and cornflour in a saucepan over low heat. Heat gently, stirring constantly till 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. Set aside to cool.
Dip the sponge fingers briefly in milk, making a single layer of biscuits in the bottom of a trifle bowl. Top with either the coconut custard or chocolate custard, then another layer of biscuits. Continue to alternate layers till all ingredients are used, then top with the whipped cream. Sprinkle the top with the toasted coconut and chocolate shavings.
Chill the trifle in the fridge for 4 hours. Serve cold.