Pomegranate Coconut Trifle Recipes

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POMEGRANATE-COCONUT TRIFLE



Pomegranate-Coconut Trifle image

Velvety coconut custard is sandwiched between two gelatins in this magnificent make-ahead dessert: pomegranate on the bottom and coconut water (studded with pomegranate seeds) on the top. Store-bought lady fingers keep each layer separate, and the whole thing is finished with whipped cream and toasted coconut.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 9h20m

Yield Serves 8 to 12

Number Of Ingredients 15

3 tablespoons unflavored gelatin (from 4 envelopes)
1 cup cold water
3 cups 100 percent pomegranate juice
2/3 cup plus 2 tablespoons superfine sugar
3 tablespoons cornstarch
1/4 teaspoon kosher salt
1 cup cream of coconut, such as Coco Lopez (from a 15-ounce can)
2 1/2 cups heavy cream
3 large egg yolks
2 tablespoons unsalted butter
2 teaspoons pure vanilla extract or paste
16 ladyfingers, halved crosswise
4 cups coconut water, preferably Harmless Harvest
3/4 cup pomegranate arils
1/2 cup sweetened shredded coconut, lightly toasted (optional)

Steps:

  • In a saucepan, sprinkle gelatin over cold water; let stand until softened, about 5 minutes. Heat over medium until gelatin dissolves. In a 12- to 14-cup trifle dish or glass bowl, combine pomegranate juice, 1/3 cup sugar, and half of gelatin mixture (reserve remaining gelatin mixture at room temperature), stirring until sugar dissolves. Refrigerate until set, about 4 hours.
  • Meanwhile, in another saucepan, whisk together cornstarch, salt, cream of coconut, 1/2 cup heavy cream, and egg yolks until smooth. Add butter; cook over medium heat, stirring occasionally, until mixture comes to a boil. Cook, stirring, until it has the consistency of pudding. Strain through a fine-mesh sieve into a bowl; stir in vanilla. Cover surface with plastic wrap to prevent a skin from forming; let cool completely. Whip 1 cup heavy cream to stiff peaks; fold into pastry cream until smooth.
  • Arrange half of ladyfingers evenly in a single layer over pomegranate gelatin. Spoon pastry cream over top, spreading with an offset spatula until smooth. Top with remaining ladyfingers, in a single layer. Refrigerate; meanwhile, prepare an ice-water bath. In a bowl, stir together coconut water, 1/3 cup sugar, and reserved gelatin mixture until sugar dissolves. Place bowl over ice-water bath; let stand, stirring a few times, until mixture begins to thicken and mound, 20 to 30 minutes. Stir in pomegranate arils. Transfer mixture to trifle dish; smooth top. Refrigerate until set, at least 4 hours or, covered, up to 3 days.
  • Whisk remaining 1 cup heavy cream and 2 tablespoons sugar to soft peaks. Spoon over trifle; sprinkle with toasted coconut. Spoon into bowls and serve.

COCONUT-CREAM TRIFLE



Coconut-Cream Trifle image

Provided by Danny Boome

Categories     dessert

Time 4h30m

Yield 4 to 6 servings

Number Of Ingredients 11

2 cups hot water, for the gelatin
1 large (6-ounce) pack raspberry gelatin
2 cups cold water, for the gelatin
2 cups fresh raspberries, washed
12 ladyfingers
1/4 cup sherry
3/4 cup shredded, sweetened coconut
4 cups prepared vanilla pudding (most markets will sell pudding in the deli or dairy section)
2 cups heavy cream
2 ounces bittersweet chocolate, shaved
Candied cherries, optional, for garnish

Steps:

  • In a medium saucepan have 2 cups of water boiling. Place gelatin into a medium heat-proof bowl or large heat-proof measuring cup. Pour the hot water over the gelatin. Stir to make sure it dissolves. Add 2 cups of cold water to the gelatin. Place the raspberries in the bottom of a 2 quart trifle bowl. Pour the gelatin over the raspberries and place it in the refrigerator to set completely, about 4 hours.
  • Once the jelly is set, soak the ladyfingers in a baking dish with the sherry, coating both sides until saturated but still firm. Lay a row of ladyfingers over the top of the gelatin. Stir the coconut into the pudding and layer it over the ladyfingers. Whip the cream until stiff then carefully smear on top of the pudding. Decorate with chocolate shavings and cherries. Serve right away or keep refrigerated until ready to eat.

TOASTED-COCONUT-CAKE TRIFLE



Toasted-Coconut-Cake Trifle image

Using lightened-up coconut milk and Neufchâtel versus cream cheese trims 35 grams of fat. What's left? Rich, creamy goodness.

Provided by Marissa Goldberg

Yield Makes 4 servings

Number Of Ingredients 8

8 ounces American Neufchâtel or reduced-fat cream cheese, at room temperature
1/3 cup sugar
1/4 cup light coconut milk
1 teaspoon pure coconut extract
3 tablespoons sweetened coconut flakes
4 cups 1/2-inch cubes store-bought angel food cake
Peel of 1 lime, cut into 1/8-inch-wide strips (optional)
1/3 cup plus 2 teaspoons sugar, divided (optional)

Steps:

  • In a bowl, combine Neufchâtel, 1/3 cup sugar, milk and coconut extract. Heat oven to 350°F. Spread coconut evenly on a baking sheet; toast, stirring once or twice, until golden, 5 to 10 minutes. In each of four 8-ounce serving glasses, divide and layer half of coconut cream, half of cake cubes and half of toasted coconut; repeat with remaining cream, cake and coconut. Refrigerate at least 1 hour or up to 24. If garnishing with candied lime: Bring a half-full small pot of water to a boil. Place lime peels in a small mesh sieve; set over pot to submerge peels; boil 2 minutes. Remove sieve and run peels under cold water. Repeat boiling and cooling process with fresh water. Refill same pot with 1/3 cup fresh water and 1/3 cup sugar; bring to a boil. Place sieve over pot so peels are submerged; reduce heat to medium and simmer 5 minutes. Pat peels dry with a paper towel; in a bowl, toss with remaining 2 teaspoons sugar to coat. Top trifles with candied peels; serve.

COCONUT AND TROPICAL FRUIT TRIFLE



Coconut and Tropical Fruit Trifle image

I've found that as I get older, I tend to forget about the things that aren't all that important to me, like paying bills, what day it is, and so on. But I never, ever forget a dessert. A few decades ago, some friends who had lived in Brazil for a few years invited me for dinner and served bien me sabe, a moist concoction of sponge cake and coconut cream. And I never got it out of my head how fantastic that simple combination tasted. Years later, when I was the pastry chef at a restaurant that specialized in Asian cooking, I had the opportunity to seek out and use all sorts of tropical fruit, many of which I hadn't ever seen before. And I thought bien me sabe would be the perfect backdrop for a jumble of exotic flavors. Although I've used the types of tropical fruit that are the most widely available, feel free to add or use others in place of what I've suggested. But just be sure to heat them through, as most tropical fruits contain a heat-sensitive enzyme that causes custards to break down. I learned this the hard way. I like the way large shreds of fresh coconut look on top of this dessert. If you have the inclination, crack one open, shave off large shards, and toast them to use as garnish.

Yield makes 8 servings

Number Of Ingredients 15

1 1/4 cups (310 ml) whole milk
1/2 cup (100 g) sugar
1/2 vanilla bean, split lengthwise
3 tablespoons (25 g) cornstarch
1/2 cup (125 ml) canned Thai coconut milk
4 large egg yolks
1 cup (70 g) dried unsweetened shredded coconut (see Tip)
1 pineapple, peeled, eyes removed, cored, and cut into 1-inch (3-cm) pieces
2 1/2 cups (1 pound/450 g) strawberries, hulled and sliced
1 medium mango, peeled, pitted, and cut into 1/2-inch (1.5-cm) cubes
6 tablespoons (75 g) sugar
Juice of 1/2 lime
1/2 cup (125 ml) dark rum
Sponge Cake, 12 by 18-inch (30 by 46-cm) sheet (page 233)
Fresh or dried unsweetened shredded coconut, toasted, for garnish

Steps:

  • To make the coconut custard, in a medium saucepan over medium heat, warm the milk with the 1/2 cup (100 g) sugar. Scrape the seeds from the vanilla bean and add them to the saucepan, then drop in the pod.
  • In a small bowl, whisk together the cornstarch and coconut milk until completely smooth. In another small bowl, whisk the egg yolks until combined.
  • When the milk mixture is hot, stir the cornstarch mixture to recombine, then whisk it into the saucepan. Cook, stirring constantly, until the mixture thickens. While whisking constantly, pour about one-third of the hot thickened milk into the egg yolks, then scrape the yolk mixture into the saucepan. Cook, stirring constantly and scraping the bottom of the pan, just until the mixture begins to boil (it will be very thick). Remove from the heat and strain into a clean bowl. (The vanilla pod can be rinsed, dried, and used for another purpose; see page 14.) Stir in the 1 cup (70 g) coconut, and refrigerate until chilled. (To speed up the chilling, you can set the bowl containing the custard in a larger bowl filled with ice water.)
  • To make the fruit filling, in a nonreactive skillet, gently cook the pineapple until it is heated through, 3 to 5 minutes. Transfer to a medium bowl and let cool completely.
  • Add the strawberries, mango, 6 tablespoons (75 g) sugar, lime juice, and rum to the pineapple and toss gently.
  • To assemble the trifle, use a 2-quart (2-liter) rectangular baking dish with at least 3-inch (8-cm) sides. Remove the parchment paper from the sponge cake and cut out 2 pieces that each fit in the bottom of the baking dish. (You'll need the cake trimmings, so don't eat them!)
  • Spread 1/2 cup (125 ml) of the coconut custard evenly in the bottom of the dish. Place one of the cake pieces on top. Spread half of the fruit filling and some of their juice over the cake.
  • Spread about 1 cup (250 ml) of the coconut custard over the fruit, then place the second cake piece on top. Cover the cake with the remaining fruit filling and juice. Spread another 1 cup (250 ml) of the coconut custard over the fruit, and cover with the cake trimmings, fitting them in a single layer.
  • Finally, spread the remaining coconut custard over the top and refrigerate, uncovered, for about 30 minutes to firm up the top layer of custard. Cover with plastic wrap and refrigerate until chilled.
  • Scoop out big spoonfuls of the trifle so all the layers of fruit, cake, and custard can be seen. Strew toasted coconut over the top of each serving. The dessert is delicious by served all by itself, but even better in a pool of Raspberry Sauce (page 246), Mango Sauce (page 246), or Strawberry Sauce (page 248).
  • This trifle will keep overnight, but if stored any longer, the juices from the fruit will make the cake too soggy.
  • I prefer to use unsweetened coconut, but if you can only find sweetened coconut, reduce the sugar in the custard by 1 1/2 tablespoons.

COCONUT CHOCOLATE TRIFLE



Coconut Chocolate Trifle image

"This luscious dessert will wow everyone who sees it, let alone tries it," promises Donna Cline of Pensacola, Florida. Apricot preserves add a fruity touch to the pleasing pairing of chocolate and toasted coconut in this easy-to-assemble trifle.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 10-14 servings.

Number Of Ingredients 8

1 loaf (10-3/4 ounces) frozen pound cake, thawed
1/3 cup apricot preserves
1/3 cup plus 2 tablespoons orange juice, divided
4 ounces German sweet chocolate
1-1/4 cups sweetened shredded coconut, toasted, divided
1-3/4 cups cold 2% milk
1 cup half-and-half cream
1 package (5.9 ounces) instant chocolate pudding mix

Steps:

  • Trim crust from top, sides and bottom of cake. Cut cake into 16 slices. Spread preserves over eight slices; top with remaining cake. Cut into 1-in. cubes. , Place in a 2-qt. serving bowl; drizzle with 1/3 cup orange juice. Chop chocolate; set aside 2 tablespoons for garnish. Sprinkle remaining chocolate and 1 cup coconut over cake. , In a large bowl, combine the milk, cream, dry pudding mix and remaining orange juice; beat on low for 2 minutes. Spoon over cake. Sprinkle with remaining coconut and reserved chocolate. Refrigerate for at least 4 hours before serving.

Nutrition Facts : Calories 267 calories, Fat 12g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 304mg sodium, Carbohydrate 38g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

COCONUT TRIFLE



Coconut Trifle image

The friend who shared this recipe is a great cook who never fails to come up with terrific dishes. The fast-to-fix dessert tastes like coconut cream pie.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 20 servings.

Number Of Ingredients 7

1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
2 cups cold whole milk
1 teaspoon coconut extract
2 packages (3.4 ounces each) instant vanilla pudding mix
1 quart vanilla ice cream, softened
1 cup sweetened shredded coconut, divided
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

  • Place cake cubes in a large bowl. In a bowl, whisk the milk, extract and pudding mixes for 2 minutes (mixture will be thick). Stir in ice cream and 3/4 cup coconut until blended. Pour over cake cubes; stir just until combined. , Transfer to a 5-qt. trifle bowl. Spread with whipped topping. Toast remaining coconut; sprinkle over top. Cover and refrigerate for at least 30 minutes before serving.

Nutrition Facts :

CHOCOLATE COCONUT TRIFLE



Chocolate Coconut Trifle image

This delicious trifle consists of 4 layers: homemade chocolate custard, coconut custard, ladyfingers, and whipped cream and everything is made from scratch!

Provided by terezinha

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 4h55m

Yield 12

Number Of Ingredients 12

1 (14 ounce) can sweetened condensed milk
½ (14 ounce) can coconut milk
1 ⅔ cups milk
3 egg yolks
2 tablespoons cornstarch
2 ½ cups shredded coconut
½ cup unsweetened cocoa powder
¾ cup heavy whipping cream
¼ cup milk, or as needed
15 ladyfingers
1 ¼ cups shredded coconut
1 tablespoon shaved dark chocolate

Steps:

  • Combine sweetened condensed milk, coconut milk, milk, egg yolks, and cornstarch in a saucepan over low heat; cook, stirring constantly, until thickened into a custard, about 10 minutes.
  • Divide custard between 2 bowls. Mix 2 1/2 cups shredded coconut into the first bowl of custard. Fold cocoa powder into the second bowl of custard. Let custard mixtures cool, about 10 minutes.
  • Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
  • Pour 1/4 cup milk into a shallow bowl. Dip ladyfingers briefly in milk and arrange in the bottom of a glass trifle bowl. Spoon coconut custard on top. Layer remaining ladyfingers and chocolate custard on top. Smooth whipped cream over the top.
  • Place 1 1/4 cup shredded coconut in a small skillet over low heat. Cook and stir until toasted and fragrant, 3 to 5 minutes. Let cool.
  • Sprinkle toasted coconut and chocolate over whipped cream. Cover and refrigerate until flavors meld, about 4 hours.

Nutrition Facts : Calories 561.7 calories, Carbohydrate 52.5 g, Cholesterol 164.2 mg, Fat 36.6 g, Fiber 6.6 g, Protein 11.7 g, SaturatedFat 27.4 g, Sodium 131 mg, Sugar 22.4 g

MANGO & COCONUT TRIFLES



Mango & coconut trifles image

Transform the humble trifle into a modern dessert with the help of mango, rum and coconut flavours. It makes a marvellous dessert at Christmas

Provided by Melissa Thompson - Journalist and food writer

Categories     Dessert

Time 1h5m

Number Of Ingredients 16

3 gelatine leaves
50ml orange juice
250g canned mango pulp
8 sponge fingers
4 tsp dark rum
1 ripe mango, halved, peeled and sliced
16 fresh or frozen raspberries
400ml can coconut milk
600ml double cream
1 tsp vanilla extract
3 egg yolks
80g caster sugar
1 tbsp cornflour
3 tbsp milk
80g coconut flakes
1 lime, zested

Steps:

  • Put the gelatine in a bowl, cover with cold water and leave to soak for 10 mins. Meanwhile, warm the orange juice in a small pan over a low heat. Squeeze the water from the gelatine, then whisk into the juice over the heat until the gelatine has dissolved. Don't let the mixture bubble, or the jelly won't set. Stir in the mango pulp until combined.
  • Divide the sponge fingers between four dessert glasses, breaking to fit if needed, and press into the bases. Pour over the rum, then add a few mango slices and four raspberries each. Spoon the jelly mixture into the glasses so the fruit and sponges are covered. Chill for 2 hrs until set.
  • Meanwhile, heat the coconut milk in a saucepan over a medium heat, stirring continuously until reduced by about a third. Whisk in half the cream and all the vanilla, then bring everything to a simmer.
  • Mix the egg yolks with 50g sugar, the cornflour and milk in a large heatproof bowl until smooth. Slowly pour in the hot coconut cream while whisking to incorporate. Return to the saucepan over a medium-low heat, stirring for 5-7 mins until you have a thick but pourable custard. Remove from the heat, pour into a bowl and cover the surface with baking parchment. Leave to cool completely, then chill for at least 1 hr, or up to 24 hrs.
  • Pour the custard over the set jellies and chill for another 2 hrs.
  • Heat the oven to 160C/140C fan/gas 5. Sprinkle the coconut flakes over a baking sheet and bake for 4 mins, or until just toasted.
  • Whip the remaining cream with the rest of the sugar to soft peaks using an electric whisk and spoon over the custard layer. Sprinkle over the lime zest and toasted coconut. Will keep chilled for up to 24 hrs.

Nutrition Facts : Calories 925 calories, Fat 77 grams fat, SaturatedFat 51 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 34 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.34 milligram of sodium

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