Daisy King from Miss Daisy’s Kitchen made a coconut trifle and showed off some of her other homemade desserts. Miss Daisy’s Kitchen, with gourmet take-out and specialty food, is located at 1110 Hillsboro Road, in the mall at the corner of Mack Hatcher and Hillsboro. For more information, call (615) 599-5313 or visit www.missdaisyking.com.
1 liter of whole milk
6 whole eggs
1/2 cup sugar
4 tablespoons cornstarch
1/8 tsp salt
11/2 teaspoon vanilla extract
2. tablespoons of butter
1. cup sweetened coconut
2. cups heavy whipped cream
1 1/2 teaspoons coconut extract
1/2 Miss Daisy Five Flavor Pound Cake, sliced or
Angel food cake, slices of white cake are also delicious.
1 cup toasted coconut.
Assemble the ingredients and utensils. Pour the milk into the top of a double boiler or a very thick saucepan.
Combine eggs, sugar, cornstarch and salt in a separate bowl. Add to milk; heat until mixture thickens, stirring constantly over medium heat.
Remove from the heat and stir in the vanilla, butter and coconut.
In a mixer, whip the cream until it thickens, add the sugar and the coconut extract.
Start your assembly of cake pudding, cream and toasted coconut.
Optional – Canned pineapple is delicious added to the recipe.
For the top of Trifle – Whipped Cream, Fresh Blackberries, Mint.
Refrigerate until ready to serve.
Yield: 12 servings