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–+ servings
Large trifle bowl full of coconut cream trifle and glass of milk
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4.49 from 35 votes

Easy Coconut Cream Trifle

This Easy Coconut Cream Trifle is SO much easier than pie, and just as delicious. Perfect for potlucks, parties, bbqs or special occasions.
It's a delicious, cheap, make-ahead dessert!
Prep Time1 hour
Cook Time15 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 496kcal
Author: Myra

Ingredients

For the Cake

  • 1 white cake (homemade or from a cake mix)

For the Coconut Pudding

  • 4 eggs
  • 2 cups whole milk
  • 1/2 cup whole milk (to thin the pudding as it cools)
  • 1/2 cup sugar
  • 5 tbsp cornstarch
  • pinch salt
  • 2 tbsp butter
  • 1 cup flaked sweetened coconut
  • 1.5 tsp vanilla

For the Coconut Whipped Cream

  • 2 cups whipping cream (my container holds slightly less (473 mL) and that's fine)
  • 1/4 cup sugar
  • 1 tbsp coconut extract

For the Toasted Coconut

  • 1 cup flaked sweetened coconut (the rest of the package used for the custard is fine)

Instructions

For the Cocout Pudding

  • Before you get started have your cake either already made or baking while you work on the other components.
  • Whisk together 2 cups milk and eggs in a bowl.
  • In a medium sized pot combine sugar, cornstarch and 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 vanilla, butter and 1 cup flaked sweetened coconut. Set this aside and whisk it occasionally as it cools.*
  • After it's fairly cool, whisk in an extra 1/2 cup of milk to thin it out.

For the Toasted Coconut

  • 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.**

For Coconut Whipped Cream

  • Whip whipping cream with sugar and coconut extract, until it's fluffy and thick.

Assembly

  • 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.
  • Chill or eat immediately. Enjoy! :)

Notes

* Personally, I would toast the coconut either 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.
** Whisk the coconut pudding once in a while so a skin doesn't form on the top of it.

This is a fabulous make ahead dessert.  You can make all the different parts a day or two ahead of time, assemble it hours ahead of time and it will be perfect!

Nutrition

Calories: 496kcal | Carbohydrates: 61g | Protein: 6g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 119mg | Sodium: 414mg | Potassium: 194mg | Fiber: 1g | Sugar: 38g | Vitamin A: 805IU | Vitamin C: 0.2mg | Calcium: 186mg | Iron: 1.3mg