Coconut-Cream Trifle Recipe

Name: Coconut-Cream Trifle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups hot water, for the gelatin; 1 (6 ounce) package raspberry gelatin; 2 cups cold water, for the gelatin; 2 cups fresh raspberries, washed; 12 ladyfingers; 1/4 cup sherry wine; 3/4 cup shredded sweetened coconut; 4 cups prepared vanilla pudding (most markets will sell pudding in the deli or dairy section); 2 cups heavy cream; 2 ounces bittersweet chocolate, shaved; candied cherry, for garnish (optional)

Servings: persons

2 cups hot water, for the gelatin
1 (6 ounce) package raspberry gelatin
2 cups cold water, for the gelatin
2 cups fresh raspberries, washed
12 ladyfingers
1/4 cup sherry wine
3/4 cup shredded sweetened coconut
4 cups prepared vanilla pudding (most markets will sell pudding in the deli or dairy section)
2 cups heavy cream
2 ounces bittersweet chocolate, shaved
candied cherry, for garnish (optional)

1
In a medium saucepan have 2 cups of water boiling. Place gelatin into a medium heat-proof bowl or large heat-proof measuring cup. Pour the hot water over the gelatin. Stir to make sure it dissolves. Add 2 cups of cold water to the gelatin. Place the raspberries in the bottom of a 2 quart trifle bowl. Pour the gelatin over the raspberries and place it in the refrigerator to set completely, about 4 hours.
2
Once the jelly is set, soak the ladyfingers in a baking dish with the sherry, coating both sides until saturated but still firm. Lay a row of ladyfingers over the top of the gelatin. Stir the coconut into the pudding and layer it over the ladyfingers. Whip the cream until stiff then carefully smear on top of the pudding. Decorate with chocolate shavings and cherries. Serve right away or keep refrigerated until ready to eat.

1179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups hot water, for the gelatin, 1 (6 ounce) package raspberry gelatin, 2 cups cold water, for the gelatin, 2 cups fresh raspberries, washed, and more.

Yes, Coconut-Cream Trifle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut-Cream Trifle

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