Coconut-Cream Trifle

Name: Coconut-Cream Trifle
Prep time: 4 h 30 min
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 6
Cuisine: English, British, Scottish, European
Ingredients: 57 grams bittersweet chocolate, shaved; 6 servings Candied cherries, optional, for garnish; 473 milliliters heavy cream; 12 ladyfingers; 473 milliliters fresh raspberries, washed; 170 grams large pack raspberry gelatin; 59 milliliters sherry; 177 milliliters shredded, sweetened coconut; 946 milliliters prepared vanilla pudding (most markets will sell pudding in the deli or dairy section); 473 milliliters cold water, for the gelatin; 473 milliliters hot water, for the gelatin

You can never have too many European recipes, so give Coconut-Cream Trifle a try. One serving contains 1185 calories, 143g of protein, and 39g of fat. This recipe serves 6. This recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up bittersweet chocolate, water, pack raspberry gelatin, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 4 hours and 30 minutes. Users who liked this recipe also liked Mint Brownie and Oreo Hot Fudge Trifle with Minty Cream Cheese Whipped Cream, Coconut Chocolate Trifle, and Cranberry Coconut Trifle.

Instructions

In a medium saucepan have 2 cups of water boiling.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Place gelatin into a medium heat-proof bowl or large heat-proof measuring cup.

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Gelatin

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Measuring Cup

Bowl

Pour the hot water over the gelatin. Stir to make sure it dissolves.

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Gelatin

Water

Add 2 cups of cold water to the gelatin.

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Gelatin

Water

Place the raspberries in the bottom of a 2 quart trifle bowl.

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Raspberries

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Bowl

Pour the gelatin over the raspberries and place it in the refrigerator to set completely, about 4 hours.

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Raspberries

Gelatin

Once the jelly is set, soak the ladyfingers in a baking dish with the sherry, coating both sides until saturated but still firm.

Ingredients you will need

Ladyfingers

Sherry

Jelly

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Baking Pan

Lay a row of ladyfingers over the top of the gelatin. Stir the coconut into the pudding and layer it over the ladyfingers. Whip the cream until stiff then carefully smear on top of the pudding. Decorate with chocolate shavings and cherries.

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Chocolate Shavings

Ladyfingers

Cherries

Coconut

Gelatin

Cream

Serve right away or keep refrigerated until ready to eat.

Equipment

Ingredients

Servings:

57grams

bittersweet chocolate, shaved 6servings

Candied cherries, optional, for garnish 473milliliters

heavy cream 12

ladyfingers 473milliliters

fresh raspberries, washed 170grams

large pack raspberry gelatin 59milliliters

sherry 177milliliters

shredded, sweetened coconut 946milliliters

prepared vanilla pudding (most markets will sell pudding in the deli or dairy section)473milliliters

cold water, for the gelatin 473milliliters

hot water, for the gelatin

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Trifle. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "