Sunday, June 5, 2011

Coconut Cream Trifle or Pie

S cookies or Nilla Cookies
Cool Whip
Raspberries or strawberries

Coconut Cream:
2/3 cup sugar
¼ cup cornstarch
½ tsp salt
3 cups milk (2% or Homo)
4 egg yolks, slightly beaten
2 tbsp butter
2 tsp vanilla
1 cup coconut
1/3 cup toasted coconut (reserve)

Stir together sugar, cornstarch and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; blend in coconut, butter and vanilla; press plastic wrap onto filling and cool.

In Trifle bowl, layer half the cookies in bottom and sides. Layer half the coconut cream and half Cool Whip. Crush a few cookies and cover Cool Whip layer. Place more cookies around side if needed (S cookies are usually high enough for all layers).

Next layer the remaining coconut cream and Cool Whip. Sprinkle with reserved toasted coconut and sprinkle with Raspberries. Cool at least two hours before serving.

This would also make an awesome individual dessert in a pretty glass. Layer crushed cookies, coconut cream, cool whip, repeat, then sprinkle with toasted coconut and raspberries.

Note: Use Angle Food Cake cut in chunks in place of cookies.

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