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1
Preheat the oven to 350F.
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2
Bring the milk to a boil in a small saucepan set over medium-high heat, stirring constantly to prevent the milk from scalding.
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3
In a medium saucepan (no heat), whisk the egg yolks, 1/2 cup of the sugar, and the cornstarch until the mixture is thick and well blended.
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4
While whisking constantly, drizzle in about 1/4 cup of the hot milk (this will temper, or warm, the yolks so they wont curdle).
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5
Continue whisking and slowly pour in the rest of the milk.
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6
Set the pan over medium heat.
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7
While whisking vigorously, bring the mixture to a boil, and cook, whisking constantly, for 1 to 2 minutes or until very thick.
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8
Remove the pan from the heat.
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9
Let the mixture cool for 5 minutes.
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10
Whisk in the butter piece by piece, whisking until fully incorporated and the cream is smooth and silky.
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11
Meanwhile, toast the coconut.
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12
Spread it out on a sheet pan in an even layer, then place in the oven and bake for about 20 minutes, stirring every 5 minutes to make sure it browns evenly, until its golden (see Note).
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13
Fold the toasted coconut into the egg mixture.
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14
Transfer to a bowl and press a piece of plastic wrap against the surface of the coconut cream to create an airtight seal.
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15
Refrigerate until cold, about 2 hours.
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16
In a medium saucepan set over medium-high heat, combine the water, remaining 1 cup sugar, the corn syrup, and vanilla seeds.
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17
Bring the mixture to a boil.
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18
Cook until the sugar is dissolved, after about 2 minutes, then add the pineapple chunks and rum.
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19
Reduce the heat to medium and cook until the pineapple is translucent, about 10 minutes.
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20
Remove the pan from the heat and set aside to cool.
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21
Strain the syrup from the pineapple compote into a shallow dish.
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22
Set the compote aside.
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23
Dip the ladyfingers one by one into the pineapple syrup and place them in the bottom of a 9 x 13-inch casserole dish.
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24
Spread two-thirds of the coconut cream on top of the ladyfingers.
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25
Spread the pineapple compote on top of the coconut cream.
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26
Whisk together the whipped cream and the remaining coconut cream.
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27
Spread the mixture on top of the trifle and scatter the coconut flakes over the top to finish.
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28
Refrigerate for 3 hours to allow the flavors to blend.
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29
Serve cold.
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30
Toasting coconut is not hard, but you have to watch closely, as the coconut can go from almost done to burnt in what feels like a matter of seconds.
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31
To save time (and for less stress), try toasting the coconut in the microwave.
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32
Spread the coconut evenly on a microwave-safe plate.
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33
Microwave on high at 30-second intervals and toss until lightly browned.
