Raspberry Coconut Cream Trifle
INGREDIENTS
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For the trifle you will need
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-4 ounces coconut rum
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-1 Sponge Cake cut in 3/4 inch cubes
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-Coconut Cream Filling
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The coconut cream filling recipe is sufficient for two pies so you can make a half batch of this if you like but I like lots of custard in my trifle, so I used the whole recipe.
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-Raspberry Compote
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-Vanilla Whipped Cream
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-Toasted coconut
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Raspberry Compote
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2 cups fresh or frozen raspberries
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1/3 to 1/2 cup sugar
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2 tsp corn starch
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1 ounce water
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Slowly simmer the berries and sugar over low heat for about 10 minutes. Dissolve the corn starch in the water and slowly pour into the boiling berries stirring constantly until thickened.
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Vanilla Whipped Cream
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2 cups whipping cream
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4 tbsp icing sugar
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2 tsp vanilla extract
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Whip all ingredients together until soft peaks form.
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