Friday, July 8, 2011

Lemon + Coconut = DELICIOUS!

I made this Lemon Coconut Trifle For our 4th of July family barbecue and I must tell you it was very good. Everyone liked the red, white and blue cupcakes but they loved this. I'm planning on making mini versions of this for a baby shower later this month and wanted to give the recipe a try. I may make some changed next time, the coconut cream was a bit runny and I plan on making a basic white sheet cake for it. I bought a plain store bought angel food cake this time. It was good but I would prefer a bit of a denser heavier cake next time. 

You'll Need
store bought angel food cake cubes into bit sized pieces placed in the bottom of clear bowl.

for Lemon Filling
1 cup granulated sugar
1/3 cup cornstarch
2 cups coconut juice (look in the Latin food section of the grocery store)
4 large egg yolks
1 cup lemon juice (preferably fresh)
3-4 teaspoons lemon zest

Combine sugar and cornstarch in a large saucepan. Gradually whisk in the coconut juice until smooth. Bring to a boil over medium high heat, stirring then boil 1minute. Remove from heat.

Beat egg yolks in a small bowl. Gradually whisk in 1 cup of hot mixture. Return all of the filling to the saucepan, whisking constantly. Whisk in lemon juice and and zest boil for 1 minute.

Remove from heat. Let cool slightly and cover the cubed cake pieces.

for Coconut Cream
1 package of cream cheese (at room temp)
1 container of marshmallow fluff
1/2 can of coconut milk

After lemon mixture has cooled. Beat cream cheese and marshmallow fluff until blended. Slowly beat in coconut milk. Top the cooled lemon mixture wtih coconut cream. Chill until ready to serve.

Just before serving beat 1 small container of heavy whipping cream till soft peaks form. Add 2 tablespoons of confectioner sugar and beat until stiff peaks form. Pour on top of trifle and Cover with coconut.

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