Chocolate Coconut Trifle



  • 1 (14 oz) can sweetened condensed milk
  • 1/2 (14 oz) can coconut milk
  • 1 2/3 cups milk
  • 3 egg yolks
  • 2 Tbs cornstarch
  • 2 1/2 cups shredded coconut
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup heavy whipping cream
  • 1/4 cup milk, or as needed
  • 15 ladyfingers
  • 1 1/4 cups shredded coconut
  • 1 Tbs shaved dark chocolate


  1. 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.
  2. 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.
  3. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
  4. 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.
  5. 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.
  6. Sprinkle toasted coconut and chocolate over whipped cream. Cover and refrigerate until flavors meld, about 4 hours.
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