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Raspberry Coconut Cream Trifle

Barry C. Parsons
  • 120 minutes
  • Serves

INGREDIENTS

2 cups

Raspberries, fresh or frozen

1

Coconut cream filling

2 tsp

Corn starch

4 tbsp

Icing sugar

1/3 cup

Sugar

2 tsp

Vanilla extract

1

Vanilla whipped cream

1/4 cup

Coconut, Toasted

1

Sponge cake cut in 3/4 inch cubes

2 cups

Whipping cream

1

Raspberry compote

4 oz

Coconut rum

1 oz

Water