Cranberry Coconut Trifle
By Laura Rege

Yields:
8 serving(s)
Prep Time:
10 mins
Total Time:
3 hrs 40 mins
Here at Delish, we love a good dessert trifle. This one is loaded with fun flavors; coconut, cranberries, and lime come together for a dessert that feels both tropical and familiar at the same time. We're hooked!
Made it? Let us know how it went in the comment section below!
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Ingredients
- 3
(10-oz.) bags frozen or fresh cranberries
- 1 3/4 cups
granulated sugar
- 1/2 tsp.
ground cinnamon
- 1
(13.66-oz.) can Thai Kitchen coconut milk
- 1 3/4 cups
powdered sugar, divided
- 3 Tbsp.
fresh lime juice, plus finely grated zest for serving
- 1/4 tsp.
Kosher salt
- 3 cups
heavy cream
- 2 tsp.
pure vanilla extract
- 2
(1-lb.) store bought or homemade pound cakes, sliced 1/2" thick
Directions
- Step 1In a medium saucepan, combine cranberries, 1 cup water, granulated sugar, and cinnamon. Place over medium-high heat and bring to a boil, stirring occasionally. Continue to boil until the cranberries burst and the juices thicken, stirring occasionally, about 8 minutes. Remove from the heat and let cool slightly.
- Step 2In a medium bowl, whisk together coconut milk, ¾ cup powdered sugar, lime juice, and salt. In a large bowl, beat cream, remaining 1 cup powdered sugar, and vanilla until stiff peaks form, about 2 to 3 minutes.
- Step 3Slightly overlap one-third of the pound cake in a 4-quart trifle dish and drizzle with 1/3 of coconut milk mixture. Spoon ⅓ of cranberry mixture over cake, spread to sides of dish. Dollop 1/3 of whipped cream over cranberry mixture and spread to sides of dish. Repeat twice.
- Step 4Cover and refrigerate at least 3 hours, or up to overnight.
- Step 5Before serving, sprinkle with lime zest.
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