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Creamy Coconut Cream Pie Trifle

creamy coconut cream pie trifle - featured image
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A layered dessert featuring homemade coconut pudding, cake cubes, whipped cream, and toasted coconut flakes, offering a creamy, tropical treat that’s quick and easy to prepare.

Ingredients

Scale
  • 2 cups whole milk (or coconut milk for extra coconut flavor)
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 large egg yolks, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1 cup unsweetened shredded coconut (to mix into pudding or sprinkle in layers)
  • 1 prepared yellow or white cake, cut into 1-inch cubes (homemade or store-bought)
  • 1 1/2 cups heavy whipping cream, chilled
  • 2 tablespoons powdered sugar (adjust to taste)
  • 1/2 teaspoon coconut extract (optional)
  • 1 cup large flake unsweetened coconut (toasted until golden brown)

Instructions

  1. Make the coconut pudding: In a medium saucepan, whisk together 2 cups milk, sugar, cornstarch, and salt until smooth. Warm over medium heat, stirring constantly, until the mixture thickens and just starts to bubble — about 5 to 7 minutes. Remove from heat. Slowly whisk about 1/2 cup of the hot mixture into the beaten egg yolks to temper, then return everything to the saucepan. Cook for 2 more minutes, stirring constantly. Remove from heat, stir in vanilla and shredded coconut. Transfer to a bowl…
  2. Toast the coconut flakes: Preheat your oven to 350°F (175°C). Spread coconut flakes evenly on a baking sheet lined with parchment paper. Toast for 5 to 7 minutes, stirring halfway, until golden brown and fragrant. Watch closely to avoid burning. Remove and cool completely.
  3. Prepare the whipped cream: Using a chilled bowl and beaters, whip the heavy cream with powdered sugar and coconut extract (if using) until soft peaks form. Be careful not to overwhip — it should be fluffy and smooth.
  4. Assemble the trifle: In your trifle bowl, start with a layer of cake cubes (about 2 cups). Spoon half of the chilled coconut pudding over the cake, smoothing gently. Add a layer of whipped cream (about 3/4 cup), then sprinkle with a handful of toasted coconut flakes. Repeat the layers: cake, pudding, whipped cream, and top generously with the rest of the toasted coconut flakes.
  5. Chill before serving: Refrigerate the assembled trifle for at least 1 hour to let the flavors meld and the layers set. Serve chilled, scooping generous portions that show off the layers.

Notes

Temper the egg yolks carefully to avoid scrambling. Toast coconut flakes closely to prevent burning. Chill mixing bowls and beaters before whipping cream for best results. Assemble the trifle with air pockets in cake cubes to allow pudding absorption. For dairy-free, substitute milk and cream with coconut-based alternatives. Use gluten-free cake for gluten-free version. Add fresh toasted coconut flakes just before serving leftovers to maintain crunch.

Nutrition

Keywords: coconut cream pie trifle, coconut dessert, layered dessert, toasted coconut, easy dessert, creamy trifle, tropical dessert

Find it online: https://leilameals.com/creamy-coconut-cream-pie-trifle-recipe-easy-5-step-dessert-with-toasted-coconut-flakes/