Sunday, February 9, 2014

Almond Joy Trifle

Well, it's the week of love here in America whether we like it or not.  For some that means fancy dinners out, flowers, chocolate, or jewelry.  For this family, it means beach camping with friends which is about as sweet as it gets.  Whether you celebrate Valentines, Galentines, or Palentines, I hope your week is fun and festive and you get a chance to tell someone how much you love them.

AND if you feel like making a special dessert for your love, let me help you.  I made this dessert a couple of weeks ago for some of my dearest friends who were more than willing to taste test it for you and gave it a heart felt thumbs up.  Since they liked it, I thought I would share.


As with most trifles, this one is a little bit labor intensive BUT you can do a lot of the prep work throughout the week and just have a quick and easy assembly the day you want to serve it.  I'll go layer by layer telling you what you need and what to do and then the assembly at the end.  Sound good? Let me start with a shopping list, since it's so many different elements.

SHOPPING LIST 

Almond cookies 
(I used Trader Joe's windmill cookies but any almond flavored cookie will do)

6 cups (about 48 oz) of heavy whipping cream

4 cups milk

1 bag shredded coconut

1 cup sugar

Coconut extract

6 ounces chocolate chips

1 cup cornstarch

2 Tablespoons of powdered sugar



First, you need to toast some coconut.  I used one bag of shredded coconut spread on a cookie sheet and put it in a 325 degree oven for 5-10 minutes.  You may not use all the coconut for this recipe, but you can keep it in a jar in your pantry to top ice cream or just about anything.  Delicious.


Now that you have your coconut toasty, let's make the

Coconut Pudding

2 cups heavy cream
2 cups milk (I used 2% because that's what we drink here)
1/2 cup sugar
1 Tablespoon coconut extract
1/2 cup cornstarch
1/2 cup toasted coconut

Combine the heavy cream, one cup of the milk, and the sugar in a saucepan set over medium heat.  Heat the milk stirring frequently until you see steam.  Meanwhile, combine the remaining milk with the cornstarch and whisk until smooth.  Add the mixture to the cream and sugar on the stove and cook, stirring constantly until the mixture thickens and just starts to bubble but not boil (about 5 or so minutes).  Add the coconut extract and toasted coconut and stir to combine.  Cover with plastic wrap and chill in the refrigerator at least a few hours.

Next, keep the momentum going and make your 

CHOCOLATE PUDDING

2 cups heavy cream
2 cups milk
1/3 cup sugar
1 cup semisweet chocolate chips
1/2 cup cornstarch

Combine the heavy cream, one cup of the milk, and the sugar in a saucepan set over medium heat.  Heat the milk stirring frequently until you see steam.  Meanwhile, combine the remaining milk with the cornstarch and whisk until smooth.  Add the mixture to the cream and sugar on the stove and cook, stirring constantly until the mixture thickens and just starts to bubble but not boil (about 5 or so minutes).  Add the chocolate chips and stir to combine until chocolate is melted and incorporated.  Cover with plastic wrap and chill in the refrigerator at least a few hours.


This is the extent of the "day before" prep.  On the day of serving, you should whip your cream and do the assembly.  

WHIPPED CREAM 
1 16 oz. carton of whipped cream
2 Tablespoons powdered sugar

Put both ingredients in a bowl and whip until stiff peaks form. 


Now, the assembly is up to you. Use a large bowl, and layer the ingredients as you like them.  I started with cookies, then chocolate pudding, a sprinkle of toasted coconut, coconut pudding, whipped cream, cookies, and so on making sure to top with whipped cream, cookies arranged prettily, and a final sprinkling of coconut.

***I suggest letting this chill in the refrigerator a bit after assembling just to let everything come together and get nice and cold.  And yes, it is SUPER delicious the next day.  It's almost better, actually because the cookies soften and become almost like a cake layer***








1 comments:

sarah said...

I ate an embarrassing amount of it when I made it. haha!

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