Today I am going to make a very tasty and creamy dessert for you. It is very yummy to eat and very easy to make at home. You can buy a pound cake only. If you can’t purchase the cake you can make it at home with the easy step of the pound cake recipe. Today I am making a Delicious Coconut Custard Cream Trifle Pakistani Food Recipe for you. Even though coconut is a tropical fruit, Eastern Europeans love it and use it generously in desserts, salads, and even soups.
This dessert trifle combines vanilla sponge cake with coconut cream, toasted coconut, and whipped cream. Trifle dessert is one of my favorite dessert recipes. It is very tasty to eat. Many flavors are combined to make a delicious dessert recipe. Assemble it in a see-through glass bowl or trifle dish so the pretty layers are evident.
How to Garnish it?
Use seasonal fruits and fresh mint for garnish, such as mandarin oranges for fall or maraschino cherries for Christmas. You can also use mango, berries, or any kind of flavor of jelly.
This recipe is ready within 60 minutes only and the preparation time of the trifle is 20 minutes only. The refrigeration time of coconut cream trifle is 4 hours only.
How To Make Delicious Coconut Custard Cream Trifle Pakistani Food Recipe Step By Step instructions:
Which are the ingredients of the Coconut custard cream recipe:
- Cornstarch 2 tbsp
- Water 2 tbsp
- Vanilla 1 tsp
- Heavy Whipping Cream 1 & 1/4 cups
- Sugar 1/2 cup
- Unsalted Butter 4 ounces
- Flaked coconut (sweetened) 2 & 1/4 cups
- Sour Cream 1/4 cup
Layer Of The Cake:
- One sponge cake or Poundcake
How To Garnish Of That Recipe:
- Heavy Whipping Cream 2 cups (whipped with 2tbsp of superfine sugar)
- Flaked Coconut 2 cups (sweetened and toasted)
- Seasonal fruits, fresh mints leaves, berries, toasted grated coconut
How To Coconut Custard Cream?
Stir cornstarch, water, and vanilla in a small bowl to dissolve the cornstarch.
In a heavy medium saucepan, bring 1 1/4 cup whipping cream, 1/2 cup sugar, and butter to a boil.
Add cornstarch mixture and return to a boil.
Remove from heat and stir in 2 1/4 cups coconut.
Stir in sour cream.
Cover with plastic wrap touching the surface of the cream and refrigerate for at least 2 hours.
Assemble The Coconut Creamy Trifle:
Crumble cooled sponge cake and layer half the sponge cake crumbs in the bottom of a trifle bowl.
Pour on half the coconut custard cream followed by half the toasted coconut and a third of the whipped cream.
Repeat ending with the last third of whipped cream on top.
Garnish, if desired.
Refrigerate several hours before serving