Coconut Pudding Trifle
Sweet, creamy, crunchy… this Coconut Pudding Trifle has it all! This delicious recipe starts with homemade coconut pudding, then is layered with fresh whipped cream and a macadamia nut crumble. The combination of flavors and textures makes this dessert extra special!
You are welcome to just use traditional, sweetened shredded coconut in this recipe (as it’s called for in the crumble), but I really love the look of the larger slices on top! Another one of my favorite Sprouts product I included in this recipe is their delicious Vanilla Wafers. Creamy coconut pudding, fluffy whipped cream, crunchy cookies and macadamia nuts… this dessert is a mini tropical vacation for your taste-buds!
Feel free to assemble this tasty dessert in your choice of bowl, glass or small jar. Serve it topped with whipped cream and toasted coconut, it’s so delicious! Creamy, smooth, with a nice coconut flavor and the crisp bits of toasted coconut and nuts! Amazing!
Ingredients:
For the Pudding
- 3 tablespoons cornstarch
- 1 teaspoon cornstarch additional
- 1/2 cup sugar
- 2 eggs
- 1 3/4 cups coconut milk 1 can
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
For the Crumble
- 2 cups vanilla wafer cookies I used Sprouts brand
- 1/2 cup macadamia nuts unsalted
- 1/2 teaspoon salt omit if using salted nuts or salted butter
- 1/2 cup sweetened shredded coconut I used Sprouts brand
- 3 tablespoons melted butter salted or unsalted, see note on salt above
Whipped Cream
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Garnish
- large sliced coconut pieces