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1
Preheat the oven to 350 degrees F.
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2
For the macaroons:
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Thoroughly combine the coconut, vanilla, and condensed milk in a large mixing bowl.
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Spoon the mixture, by tablespoon, onto parchment or waxed paper-lined baking sheets, about 1/2-inch apart.
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Bake until lightly toasted and golden, about 15 minutes.
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6
Remove the macaroons from the oven and transfer them to a wire rack.
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Let cool completely.
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Leave them out, lightly covered with parchment or waxed paper, for about 12 hours.
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For the filling:
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Combine the milk, sugar, and vanilla in a large heavy-bottomed or nonstick saucepan over medium-high heat.
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Whisk to dissolve the sugar.
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When the mixture comes to a simmer after 5 minutes, take 1 cup of the milk and sugar mixture and add it to the yolks.
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Whisk to blend well.
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Slowly add the yolks to the milk and sugar mixture in the saucepan, whisking constantly.
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15
Cook over medium heat until it thickens slightly, 4 to 5 minutes, whisking occasionally.
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Dissolve the cornstarch in the water.
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Over medium heat, slowly add this mixture to the saucepan, whisking constantly for 1 minute.
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Using a wooden spoon, continue stirring for about 2 minutes.
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Add the coconut and continue stirring for 2 more minutes.
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Add the butter and stir until it is completely melted and the mixture has thickened to a custard, about 2 minutes.
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Pour the mixture into a glass bowl.
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Cover with plastic wrap, pressing the wrap down on the surface of the custard to prevent a skin from forming.
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Cool completely and chill for at least 4 hours.
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24
To assemble the trifle:
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Beat the cream with an electric mixer on high speed for about 2 minutes.
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Add the sugar and beat until the mixture is thick and forms soft peaks, 1 to 2 minutes.
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Set aside.
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28
Beat the coconut custard with a wire whisk until it is smooth.
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Set aside.
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30
Pour the orange liqueur into a small bowl.
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Dip each macaroon in the liqueur, submerging for 2 to 3 seconds, then transfer them to a sheet of parchment or waxed paper.
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32
Spread 1 cup of the coconut cream filling on the bottom of a large, deep glass trifle bowl.
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33
Top with 8 to 10 macaroons, placing them snugly against each other.
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34
Arrange 2 pints of the raspberries on top of the macaroons.
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35
Spread 2 cups of the coconut cream on top of the raspberries.
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36
Top with more macaroons, then 2 pints of raspberries.
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37
Spread another 2 cups of the coconut cream and top with the remaining macaroons and raspberries.
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38
Spread the remaining coconut cream on top of the raspberries.
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39
Mound the whipped cream evenly over the top.
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40
Serve immediately or keep chilled until ready to serve.
