Description
A delightful summer dessert combining layers of silky custard, ladyfingers, crushed pineapple, and toasted coconut for a tropical experience.
Ingredients
Scale
- 1 cup coconut milk
- 1 cup heavy cream
- 1/2 cup sugar
- 4 large egg yolks
- 1 cup crushed pineapple
- 1/2 cup rum
- 1 package ladyfinger cookies
- 1/4 cup toasted coconut flakes
- Maraschino cherries for garnish
Instructions
- Heat the coconut milk and heavy cream in a saucepan until steaming but not boiling.
- Whisk together the sugar and egg yolks in a bowl, then slowly incorporate the warm coconut mixture.
- Cook the combined mixture on low heat, stirring constantly for 15–20 minutes until thickened.
- Cool the custard for about 15 minutes before layering.
- Layer ladyfinger cookies, custard, crushed pineapple, and drizzle rum in your trifle dish.
- Repeat layers until all ingredients are used, finishing with custard on top.
- Finish with toasted coconut flakes and maraschino cherries for garnish.
- Refrigerate for at least 2 hours before serving.
Notes
You can prepare the custard a day in advance. Adjust sweetness and rum according to preference.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 16g
- Sodium: 50mg
- Fat: 21g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 200mg