Friday, January 22, 2010
a beautiful mess
make them a coconut cream trifle.
when you're an island girl relocated, your heart and taste buds long for reminders of da homeland.
for our good friend's birthday dessert i knew immediately that i needed to make something with coconut in it.
she grew up on o'ahu and brings aloha every where she goes.
cheeeee - huuuuuu.
i sent this dessert off with jere jae to the office for everyone to enjoy after lunch.
i was a little nervous about the coconut factor.
raw coconut draws many naysayers, which causes unnecessary negative feeling towards all things coconut.
the way i see it is people love the taste of coconut, but many times they can't get past the texture of it. rubbery and fibrous.
hey, i'm not a fan of raw coconut either.
but lets give peace and coconut a chance.
this dessert will single handedly change your mind about coconut.
i guuur-run-tee it.
its all because there's not a lick of raw coconut to be found in this dessert.
if you're already a coco-NUT, you will be even more nutty for it after one spoonful.
word on the street was the birthday girl and everyone else loved this dreamy concoction...seconds were had by everyone!
this dessert is beautiful in its own right.
topped with delicious toasted coconut and rows of messy layers, its hard to pick a spot to dig the serving spoon in to.
well.....not THAT hard.
Coconut Cream Trifle
1 9 x 13 inch white cake, from a box mix or homemade; plus ingredients to make the cake
1 13.5 oz. can coconut milk
1/2 cup white sugar
2 tablespoons cornstarch
2 cups heavy cream (go ahead and break my heart and use 1 large container cool whip if you need to)
6 tablespoons sugar
1 teaspoon almond or vanilla extract
1 14 oz. sweetened condensed milk
1 1/2 - 2 cups shredded coconut, sweetened or unsweetened
Follow the directions to bake a white cake of your choice.
Set aside and allow to cool completely.
Preheat your oven to 350 degrees.
Spread the shredded coconut on a cookie sheet.
Bake in preheated oven for 7-10 minutes, stirring every few minutes to make sure that the coconut browns evenly.
Remove from oven when you reach your desired toastiness. Set pan aside to cool.
In a medium sauce pan over medium heat combine the coconut milk, sugar and cornstarch.
Bring to a low slow boil stirring constantly.
Reduce heat to low medium and continue to cook while stirring until mixture is slightly thickened.
Pour coconut mixture into a glass bowl and set aside to cool to room temperature.
To speed up cooling process, place bowl in the fridge and mix every 5 minutes so the mixture doesn't turn into a thick pudding.
In a stand mixer bowl, beat heavy cream into whipped cream. (if you are using cool whip you can skip this part) Add sugar and extract 2 minutes into the process. Mix for about 4-5 minutes total on high speed or until stiff peaks are formed.
Place half of the whipped cream or cool whip into a separate bowl.
Add half of the cooled coconut mixture to the whipped cream and gently fold with a spatula until combined.
Place the whipped cream and coconut whipped cream in the refrigerator until you are ready to assemble the trifle.
In a large bowl, take your cooled white cake and break it or cut into small bite sizes pieces.
Place all of your items out on a work surface to form an assembly line: cake, opened can of sweetened condensed milk with a spoon in it, whipped cream, coconut whipped cream, remaining coconut cream and toasted coconut.
Begin by lining the bottom of your trifle bowl (you can also use something like this or this) with one layer of cake pieces.
Drizzle the cake pieces generously with a third of the sweetened condensed milk.
Using a spatula add one layer of whipped cream and even out. Then add a layer of the coconut whipped cream and then a thin layer of coconut cream.
Sprinkle on just a bit of toasted coconut.
Repeat they layers until you run out of ingredients, ending with whipped cream and then the remainder of the toasted coconut (I usually make sure I have a lot of the toasted coconut left over for the top.)
Refrigerate for 2-3 hours before serving.