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Creamy Coconut Cream Pie Trifle with Toasted Coconut Flakes

creamy coconut cream pie trifle - featured image
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A quick and easy layered dessert combining creamy coconut custard, airy sponge or pound cake, whipped cream, and toasted coconut flakes for a delightful tropical treat.

Ingredients

Scale
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 3/4 cup (150 g) granulated sugar
  • 4 large egg yolks, room temperature
  • 1/3 cup (40 g) cornstarch
  • 2 tbsp (28 g) unsalted butter, softened
  • 1 tsp vanilla extract
  • 8 oz (225 g) store-bought or homemade sponge cake or pound cake, cut into 1-inch cubes
  • 1 cup (240 ml) heavy cream, whipped to soft peaks
  • 1 cup unsweetened coconut flakes, toasted
  • Optional: shredded sweetened coconut for extra flavor

Instructions

  1. Preheat oven to 350°F (175°C). Spread unsweetened coconut flakes evenly on a parchment-lined baking sheet. Toast for 5-7 minutes, stirring once halfway through, until golden brown and fragrant. Remove and let cool.
  2. In a medium saucepan, whisk together coconut milk, granulated sugar, egg yolks, and cornstarch until smooth. Cook over medium heat, whisking constantly until thickened and bubbling, about 7-10 minutes.
  3. Remove from heat and stir in softened butter and vanilla extract. Let cool slightly.
  4. Cut sponge or pound cake into 1-inch cubes. Optionally brush cubes lightly with coconut milk or rum for extra moisture.
  5. Whip heavy cream until soft peaks form. Gently fold whipped cream into the cooled coconut custard to lighten the texture.
  6. In a large trifle bowl or individual glasses, layer one-third of the cake cubes, followed by one-third of the coconut cream filling. Repeat layers twice more, finishing with a generous layer of whipped cream on top.
  7. Sprinkle toasted coconut flakes evenly over the whipped cream layer.
  8. Refrigerate for at least 2 hours, preferably overnight, to let flavors meld and custard set.

Notes

Toast coconut flakes carefully to avoid burning; whisk custard continuously to prevent lumps; chill bowl and beaters before whipping cream; optionally brush cake cubes with coconut milk or rum for moisture; custard can be loosened with a splash of coconut milk if too thick.

Nutrition

Keywords: coconut cream pie, trifle, toasted coconut flakes, easy dessert, layered dessert, coconut custard, sponge cake, pound cake, homemade dessert

Find it online: https://fuzzyforker.com/creamy-coconut-cream-pie-trifle-recipe-easy-homemade-dessert-with-toasted-coconut-flakes/