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Fri 24 Fab Finds Flash Sale with Alexis Honce

Coconut Clementine trifle

Here’s a modern tropical twist on an age old favourite holiday classic: Trifle.  I used to make these all the time for the holidays and they are the perfect recipe for traveling. You can make it up to days in advance.   


  • 1 sponge cake, or lady fingers homemade or store bought
  • 6 Clementine oranges, peeled and segmented, any juice saved 
  • 2 passion fruits, cut in half and scraped   
  • 1/4 cup orange liqueur or coconut rum (50 ml)

Custard Intredients:

  • 2 1/2 cups full fat coconut milk (625 ml)
  • 1/2 cup sugar (125 ml)
  • 1/4 cup corn starch (50 ml)
  • 1 vanilla bean, scraped
  • 4 eggs
  • 1 ½ cup 35 % cream whipped (375 ml)  
  • 1 ½ cup toasted shaved unsweetened coconut for assembling (375 ml) available at health stores 
  • Chocolate curls for garnish or white chocolate to keep the white theme


  1. For custard, in a medium bowl combine 1/2 cup coconut milk, sugar and cornstarch and whisk until well blended.  Add the eggs and whisk again until well blended.   Bring rest of milk to a boil in a heavy bottom pot over medium heat. Add the seeds from 1 vanilla bean.   Pour 1/3 of hot milk mixture in a steady stream over egg mixture while whisking.  Immediately, over medium/hi heat pour back into coconut mixture and continue to whisk until mixture boils and thickens about 4-5 minutes.  Remove from heat pour into bowl and cover with plastic wrap to prevent skin from forming.  Chill thoroughly.  This can be made up to several days in advance.
  2. Whip cream until peaks hold and fold into coconut custard. 
  3. In a medium bowl, toss together Clementine segments, the seeds from one passion fruit and orange liqueur.  Set aside.  
  4. To assemble the trifle you will need a decorative glass bowl that is preferable narrow but tall for more dramatic presentation.  Break sponge cake or lady fingers into pieces. Place half the sponge cake pieces into bottom of glass bowl. Spoon half the Clementine mixture evenly over the top.  Sprinkle with one third the toasted coconut. Pour half the custard on top covering coconut.  Continue process with second layer of sponge cake, and add the rest of the Clementine mixture. Top with next third of toasted coconut. Top with remaining coconut custard and spread decoratively to cover all coconut and fruit.  Decorate the top with toasted coconut, chocolate shavings and passion fruit seeds. Chill until ready to serve.   

Serves 8-10   

Thursday, December 20, 2012

Coming Up

Fri 24 Fab Finds Flash Sale with Alexis Honce