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  • ALMOND COCONUT TRIFLE

    1 vote
    ALMOND COCONUT TRIFLE
    Prep: 10 min Servings: 6
    by Saru
    168 recipes
    >
    Trifles are delicious desserts for a special occasion any time of year.This rich, tempting and easy-to-assemble trifle feeds a crowd and features the unique yet very tasty combination of almond and coconut. Try this dessert for your next party or potluck.Guests are pleasantly surprised to see this lovely trifle on my table.This can be made up to 2 days ahead of serving time if desired.Decorate several hours before serving.This is a do-ahead dessert that serves a group, and it even tastes great the next day.

    Ingredients

    • 450 gm butter cake
    • 3/4 cup sweet sherry
    • Two 100 gm packets of raspberry flavored jelly crystals
    • 1 1/2 cups boiling water
    • 375ml can evaporated skim milk
    • 1 tsp almond essence
    • Two 300 ml cartons thickened cream
    • Fresh fruit of your choice
    • Toasted,shredded coconut
    • FOR COCONUT CUSTARD:
    • 8 Egg yolks
    • 1/2 cup cornflour
    • 1 1/2 cups castor sugar
    • 3 cups milk
    • 300 ml carton thickened cream
    • 1 tsp coconut essence

    Directions

    1. Line a base of large shallow dish with slices of cake,sprinkle evenly with sherry.
    2. Place jelly crystals into bowl,add boiling water and stir until crystals are dissolved.
    3. Stir in milk and almond essence;refrigerate until almost set.
    4. Pour jelly over cake,refrigerate until set.
    5. Decorate trifle with whipped cream,fruit and coconut.
    6. METHOD FOR MAKING COCONUT CUSTARD:
    7. Mix egg yolks,cornflour and sugar together in large pan,gradually stir in milk.
    8. Stir constantly over heat until mixture boils and thickens.Pour into large bowl,cover surface with plastic wrap to prevent sking forming,cool to room temp.
    9. Whip cream and coconut essence until soft peaks form,fold into custard in 2 batches.

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