This Easy Coconut Cream Trifle is so much easier than pie, and just as delicious. Enjoy this rich, luscious coconut cream trifle for Father’s Day this weekend, or at a gathering any time of year!
You can even make all the easy parts ahead of time and assemble it at the last minute!
Things I love about this trifle:
It’s easy. Pie dough makes me nervous.
The custard (pudding) is made with milk instead of cream, which makes it cheaper.
It’s SO good. The kind of good that makes people want to lick the trifle dish.
When I used to read a recipe that involved making a custard, I used to think that sounded scary and rather time consuming.
Once I tried it, though, I realized that making a custard just involves mixing some ingredients together on the stove and takes about ten minutes. A lot less stressful that I had thought.
I imagine that someday I’ll feel the same way about pie dough. I’ve made pie dough and I know that it’s really just mixing together a few ingredients and rolling them out. I think part of the problem is that I LOVE pie dough so much and know how easy it is to overmix it into a tough, chewy pile of gluten. And I would just be so sad for my pie if I did that to it. So I find pie dough stressful.
Luckily, this coconut cream trifle involves NO pie dough. It includes a cake (and I’ll tell you a secret: I was in a bit of a rush so this one came from a box), a delicious, rich, creamy coconut custard, coconut flavoured whipped cream and some toasted coconut. A few different parts, but none of them are hard, and all of them can be made ahead of time and assembled into this decadent trifle later.
Don’t forget to check out the step-by-step photo instructions after the recipe!
Easy Coconut Cream Trifle – Step-by-Step Instructions
Easy Coconut Cream Trifle – Ingredients
Whisk together 2 cups whole milk (homogenized) and 4 whole eggs in a bowl.
In a medium sized pot, combine 1/2 cup of sugar, 5 tablespoons of cornstarch and a pinch of salt. Slowly add the milk/egg mixture, whisking well to combine and making sure there are no lumps. Turn heat to medium and start to heat mixture, stirring often with a whisk, to make sure it doesn’t stick to the bottom of the pot or burn.
Once the mixture starts to thicken, stir it constantly until it begins to boil. Cook it for one minute at a boil, then take it off the heat.
Stir in 1.5 teaspoons of vanilla, 2 tablespoons of butter and 1 cup flaked sweetened coconut.
Set this aside and whisk it occasionally as it cools to avoid having a skin form on the top of the custard. After it’s fairly cool, whisk in an extra 1/2 cup of milk to thin it out.
Dump the rest of the package of coconut into a dry frying pan and cook over low-medium heat (depending on stove), stirring occasionally, until toasted and fragrant. If it starts to cook too quickly, reduce the heat and stir constantly to make sure it doesn’t burn.
Personally, I would either do this at the same time as I cook the custard, or on the already hot burner once the custard is done. I like to save time when I can.
Whip 2 cups of whipping cream with 1/4 cup of sugar and 1 tablespoon of coconut extract, until it’s fluffy and thick.
And you’re ready to assemble! By now your filling (and cake, if you made it earlier) should be cool. Slice the cake. Cover the bottom of the bowl or trifle dish with a layer of cake. Assess whether you’ll be able to make 3 layers or 4 layers based on the size of your dish.
Add 1/3 (for 3 layers) or 1/4 (for four layers) of the coconut cream custard, 1/3 (or 1/4) of the fluffy coconut whipped cream and 1/3 (or 1/4) of the toasted coconut. Repeat two (or three) more times.
YUM. Chill or eat immediately.