For a richer chocolate flavor, use dark cocoa powder. Toast the coconut carefully to prevent burning; stir constantly. If ladyfingers are not available, use sponge cake as a substitute. Ensure the custard is fully cooled before assembling the trifle to prevent the whipped cream from melting. Feel free to add a layer of fresh berries for added flavor and visual appeal.
Chocolate Coconut Trifle
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PREP TIME30 mins
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COOK TIME15 mins
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TOTAL TIME4 hrs 55 mins
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SERVING12 People
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VIEWS10
Indulge in the decadent layers of this homemade Chocolate Coconut Trifle. From the rich chocolate custard to the creamy coconut, delicate ladyfingers, and light whipped cream, every element is crafted from scratch for an unforgettable dessert experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate53 g
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Cholesterol164 mg
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Fiber7 g
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Protein12 g
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Saturated Fat27 g
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Sodium131 mg
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Sugar22 g
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Fat37 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
10 mins
In a saucepan, whisk together the sweetened condensed milk, coconut milk, whole milk, egg yolks, and cornstarch. Cook over low heat, stirring constantly, until the mixture thickens into a custard consistency (approximately 10 minutes).
02
Step
10 mins
Divide the custard evenly between two bowls. Stir 2 1/2 cups of shredded coconut into one bowl. Gently fold the cocoa powder into the second bowl. Allow both custard mixtures to cool slightly (about 10 minutes).
03
Step
5 mins
In a chilled glass or metal bowl, beat the heavy whipping cream with an electric mixer until soft peaks form.
04
Step
10 mins
Pour 1/4 cup of milk into a shallow bowl. Briefly dip each ladyfinger into the milk and arrange them in a single layer at the bottom of a glass trifle bowl. Spoon the coconut custard over the ladyfingers, creating an even layer. Arrange the remaining milk-soaked ladyfingers over the coconut custard, followed by the chocolate custard. Spread the whipped cream evenly over the top layer.
05
Step
5 mins
Place the remaining 1 1/4 cups of shredded coconut in a small skillet over low heat. Cook, stirring frequently, until the coconut is lightly toasted and fragrant (3-5 minutes). Remove from heat and let cool completely.
06
Step
4 hrs
Sprinkle the toasted coconut and shaved dark chocolate evenly over the whipped cream layer. Cover the trifle and refrigerate for at least 4 hours to allow the flavors to meld together.
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Jimmy Berge
Jun 30, 2025I was a bit intimidated by making everything from scratch, but the instructions were clear, and it turned out perfectly. The trifle was a huge hit!
Ignatius Jerde
Jun 26, 2025I added a layer of raspberries, and it was a fantastic addition. Thanks for the great recipe!
Amely Kunde
Jun 23, 2025This recipe is amazing! The custards were so smooth and flavorful. I made it for a party, and everyone loved it!
Marcelle Walker
Jun 18, 2025My family absolutely loved this trifle. It was easy to follow, and the end result was delicious!
Wilbert Sauer
Jun 18, 2025The toasted coconut adds such a nice crunch and flavor. I will definitely be making this again!