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1
To make the coconut custard, in a medium saucepan over medium heat, warm the milk with the 1/2 cup (100 g) sugar.
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2
Scrape the seeds from the vanilla bean and add them to the saucepan, then drop in the pod.
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3
In a small bowl, whisk together the cornstarch and coconut milk until completely smooth.
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4
In another small bowl, whisk the egg yolks until combined.
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5
When the milk mixture is hot, stir the cornstarch mixture to recombine, then whisk it into the saucepan.
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6
Cook, stirring constantly, until the mixture thickens.
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7
While whisking constantly, pour about one-third of the hot thickened milk into the egg yolks, then scrape the yolk mixture into the saucepan.
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8
Cook, stirring constantly and scraping the bottom of the pan, just until the mixture begins to boil (it will be very thick).
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9
Remove from the heat and strain into a clean bowl.
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10
(The vanilla pod can be rinsed, dried, and used for another purpose; see page 14.)
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11
Stir in the 1 cup (70 g) coconut, and refrigerate until chilled.
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12
(To speed up the chilling, you can set the bowl containing the custard in a larger bowl filled with ice water.)
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13
To make the fruit filling, in a nonreactive skillet, gently cook the pineapple until it is heated through, 3 to 5 minutes.
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14
Transfer to a medium bowl and let cool completely.
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15
Add the strawberries, mango, 6 tablespoons (75 g) sugar, lime juice, and rum to the pineapple and toss gently.
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16
To assemble the trifle, use a 2-quart (2-liter) rectangular baking dish with at least 3-inch (8-cm) sides.
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17
Remove the parchment paper from the sponge cake and cut out 2 pieces that each fit in the bottom of the baking dish.
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18
(Youll need the cake trimmings, so dont eat them!)
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19
Spread 1/2 cup (125 ml) of the coconut custard evenly in the bottom of the dish.
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20
Place one of the cake pieces on top.
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21
Spread half of the fruit filling and some of their juice over the cake.
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22
Spread about 1 cup (250 ml) of the coconut custard over the fruit, then place the second cake piece on top.
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23
Cover the cake with the remaining fruit filling and juice.
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24
Spread another 1 cup (250 ml) of the coconut custard over the fruit, and cover with the cake trimmings, fitting them in a single layer.
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25
Finally, spread the remaining coconut custard over the top and refrigerate, uncovered, for about 30 minutes to firm up the top layer of custard.
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26
Cover with plastic wrap and refrigerate until chilled.
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27
Scoop out big spoonfuls of the trifle so all the layers of fruit, cake, and custard can be seen.
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28
Strew toasted coconut over the top of each serving.
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29
The dessert is delicious by served all by itself, but even better in a pool of Raspberry Sauce (page 246), Mango Sauce (page 246), or Strawberry Sauce (page 248).
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30
This trifle will keep overnight, but if stored any longer, the juices from the fruit will make the cake too soggy.
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31
I prefer to use unsweetened coconut, but if you can only find sweetened coconut, reduce the sugar in the custard by 1 1/2 tablespoons.
