This Banana Coconut Trifle is visually stunning, delightfully decadent and is a huge crowd pleasing dessert for all ages!
2 cans of coconut milk
½ cup whole milk
1 cup cream of coconut (in liquor department, mixers area)
½ cup cornstarch
4 egg yolks
¼ tsp. table salt
4 Tbsp. unsalted butter
2 tsp. vanilla extract
80 Nilla wafers
The Whipped Cream
2 cups heavy cream
½ cup cream of coconut
1 cup sweetened, shredded coconut, toasted
Heat coconut milk and whole milk in a saucepan over medium until it steams. Whisk together 1 cup cream of coconut, cornstarch, egg yolks and salt until smooth. While whisking, gradually pour half of the hot milk mixture. Pour egg-milk mixture back into pan and cook over medium until thick. Boil pudding 1 minute more, whisking constantly, to eliminate any starchy taste.
Remove from the heat and add butter and vanilla until butter melts. Transfer to a bowl and cover with plastic wrap, pressing it on the surface to prevent film on the top. Chill pudding until cool.
In a 5 qt. trifle dish begin assembling the dessert by placing a layer of bananas on the bottom. Top banana with a third of the pudding and then layer two layers of wafers. Repeat layering two times, top with final layer of bananas, cover and chill until cold.
Just before serving, beat heavy cream and ½ cup of cream of coconut with a mixer on medium speed until soft peaks form. Top trifle with whipped cream and garnish with toasted coconut.
Makes 18 servings
Adapted from Cuisine at Home
2014 Château Rieussec Carmes de Rieussec Sauternes – Sauternes, France
80 to 90% Sémillon – 10 to 20% Sauvignon and Muscadelle
This dessert wine is full-bodied, generous, with a well-balanced palate and a pleasantly sweet finish. Its character consistently reveals a beautiful aromatic range dominated by citrus flavors, a dense nose of honey and acacia flowers and is slightly woody. Carmes de Rieussec’s name is a reference to the Carmelite monks in Langon, who owned the Rieussec estate in the 18th century.