Cranberry Coconut Trifle
"No other dessert turns heads like a trifle. Festive in every way, this trifle recipe glows from within with scarlet layers of juicy cranberries. The filling is made from an astounding 6 cups of antioxidant-packed cranberries! We made the custard “skinny” with a combination of low-fat milk and light coconut milk. From-scratch brown-butter sponge cake, made with whole-wheat pastry flour, stands in for store-bought ladyfingers...."
INGREDIENTS
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3 cups low-fat milk, divided
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1/3 cup cornstarch
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3 large eggs, beaten
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1 teaspoon coconut extract
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1/4 teaspoon salt
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1 15-ounce can “lite” coconut milk
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2/3 cup granulated sugar
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2 12-ounce bags cranberries (6 cups)
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1 cup unsweetened cranberry juice
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1 cup granulated sugar
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1/2 cup honey or agave nectar (see Tips)
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5 large eggs
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3 tablespoons unsalted butter
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2 teaspoons coconut extract
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3/4 cup whole-wheat pastry flour (see Tips)
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1/2 cup cake flour, sifted
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2/3 cup granulated sugar
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1/2 teaspoon salt
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Topping
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1/2 cup heavy cream or whipping cream
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1/2 cup nonfat vanilla Greek yogurt
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2 tablespoons confectioners’ sugar, sifted
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1 teaspoon coconut extract
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3 tablespoons unsweetened coconut chips or flakes, toasted if desired (see Tips)
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Topping
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1/2 cup heavy cream or whipping cream
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1/2 cup nonfat vanilla Greek yogurt
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2 tablespoons confectioners sugar, sifted
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1 teaspoon coconut extract
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3 tablespoons unsweetened coconut chips or flakes (toasted if desired)
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