Coconut Cream Mini Trifles
I’m used to grain-free baking so I had different ideas for a Passover dessert and this certainly wasn’t the first one to pop in my head. But as soon as I thought coconut macaroons, there was no longer question of anything else. Coconut macaroons are traditional Passover food which means that families would have them in their homes already, and all they would need is spare a couple to make this dessert. Things just made sense and fell right into place. Not that they would have if I didn’t think coconut macaroons tasted absolutely amazing. They have always been one my favorite cookies.
Moroccans make excellent coconut macaroons inspired by the French version known as congolais or rochers à la noix de coco. This time I used store-bought macaroons (which were still pretty good), but I have an amazing recipe for Moroccan-style macaroons and I promise I will share it sometime soon.
Feel free to include a layer or two of fruit in your trifle. Sliced bananas and raspberries go particularly well with coconut. You can also make one large trifle for sharing by multiplying the ingredients in this recipe by two or three, depending on the size of your trifle bowl.
COCONUT CREAM TRIFLE RECIPE
Yield: 3 TO 4 SERVINGS
Prep Time: 10 MIN
Cook Time: 5 MIN
4 large coconut macaroons
1 ¼ cups whole milk
2 large egg yolks
2 tablespoons agave syrup
2 tablespoons cornstarch (or potato starch - kosher)
½ teaspoon coconut extract
1 ¼ cups Greek-style yogurt (I prefer Fage)
2 ½ tablespoons agave syrup
¼ teaspoon coconut extract
2 tablespoons freshly toasted shredded coconut
Chop the macaroons into ½-inch cubes.
Heat the milk in a saucepan, but do not boil it. Place the yolks, potato starch (or cornstarch) and agave syrup in the bowl of an electric mixer. Whisk until smooth. Add the warm milk to the egg mixture and continue whisking until well combined. Place back in the pan over very low heat, and stir constantly with a wooden spoon until the mixture thickens into custard. Remove from heat. Stir in the coconut extract. Let cool a bit.
In a small bowl, stir the yogurt, agave syrup and coconut extract until combined.
Assemble the trifles by dividing the chopped macaroons among four small dessert cups. Add a layer of custard. Finish with a layer of yogurt. Top with toasted coconut.
Refrigerate for 1 hour before eating.