HOLIDAY COOKING SHOW: Coconut Trifle

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.

Coconut Trifle:

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