These trifles are pure heaven.
16 servings

Cranberry Coconut Trifle

Ingredients

  • FOR THE CUSTARD –
  • 3 cups low-fat milk, divided
  • ⅓ cup cornstarch
  • 3 large eggs, beaten
  • 1 teaspoon coconut extract
  • ¼ teaspoon salt
  • 1 15-ounce can “lite” coconut milk
  • ⅔ cup granulated sugar
  • FOR THE CRANBERRY FILLING –
  • 2 12-ounce bags cranberries (6 cups)
  • 1 cup unsweetened cranberry juice
  • 1 cup granulated sugar
  • FOR THE SPONGE CAKE –
  • 5 large eggs
  • 3 tablespoons unsalted butter
  • 2 teaspoons coconut extract
  • ¾ cup whole-wheat pastry flour (see Tips)
  • ½ cup cake flour, sifted
  • ⅔ cup granulated sugar
  • ½ teaspoon salt
  • FOR THE TOPPING –
  • ½ cup heavy cream or whipping cream
  • ½ cup nonfat vanilla Greek yogurt
  • 2 tablespoons confectioners’ sugar, sifted
  • 1 teaspoon coconut extract
  • 3 tablespoons unsweetened coconut chips or flakes, toasted if desired (see Tips)

Questions?

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