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. Set aside.
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. Slowly 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 to room temperature.
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.
Serves 3 to 4