Recipe courtesy of Danny Boome
Show: Rescue Chef
Coconut-Cream Trifle
Total:
4 hr 30 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
4 hr 30 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Directions

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. 

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.

IDEAS YOU'LL LOVE

Trifle

Recipe courtesy of No Author

English Trifle

Recipe courtesy of Gale Gand

Panettone Trifle

Recipe courtesy of Giada De Laurentiis

Tiramisu Trifles

Recipe courtesy of Food Network Kitchen

Trifle Cake

Recipe courtesy of Rachael Ray

Strawberry Trifle

Recipe courtesy of Patricia Heaton

English Trifle

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Tropical Trifle

Recipe courtesy of Warren Brown

Boston Trifle

Recipe courtesy of Flo Braker

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking