Coconut Pudding Trifle
Sweet, cool, creamy, crunchy… this Coconut Pudding Trifle has it all!
This delicious recipe starts with homemade coconut pudding, then is layered with fresh whipped cream and a macadamia nut crumble. The combination of flavors and textures makes this dessert extra special!
Layer the ingredients in a small mason jars for a treat that you can pack in the ice chest and bring along for a picnic or BBQ.
I created this Coconut Pudding Trifle recipe in partnership with Sprouts Farmer’s Market.
Sprouts is the perfect store to find the all of the ingredients needed for this delicious recipe!
You can start in Sprouts incredibly well stocked dry bin area, where I found the macadamia nuts I needed. I love being able to buy a little or a lot (from the bins) according to my needs, and not be dependent on the tiny (and quite expensive!) bags I’ve found at find at most stores.
I was also able to find the beautiful, large slices of unsweetened coconut you can see on the top of these little trifles.
You are welcome to just use traditional, sweetened shredded coconut in this recipe (as it’s called for in the crumble), but I really love the look of the larger slices on top!
Another one of my favorite Sprouts product I included in this recipe is their delicious Vanilla Wafers. My kiddos waited patiently (or maybe not so patiently) for me to complete this recipe so they could finish off the rest of the cookies!
I love Sprouts’ commitment to providing fresh, healthy food at an affordable price! The bright, open layout of their stores that makes it easy to find what I need, and their Sprouts brand products are an easy choice because they’re made with ingredients I can feel good about and quality I can taste!
Creamy coconut pudding, fluffy whipped cream, crunchy cookies and macadamia nuts… this dessert is a mini tropical vacation for your taste-buds!
Feel free to assemble this tasty dessert in your choice of bowl, glass or small jar.
I used 8oz. wide mouth jars, perfect for topping with a lid and taking along for a picnic or BBQ.
Coconut Pudding Trifle
Yield: 6-8 servings
Creamy, homemade coconut pudding is layered with fresh whipped cream and a macadamia nut crumble.
- 3 Tablespoons plus 1 teaspoon cornstarch
- 1/2 cup sugar
- 2 eggs
- 1 can coconut milk (1 3/4 cups)
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 2 cups vanilla wafer cookies (I used Sprouts brand)
- 1/2 cup macadamia nuts (unsalted)
- 1/2 teaspoon salt (omit if using salted nuts or salted butter)
- 1/2 cup sweetened shredded coconut (I used Sprouts brand)
- 3 Tablespoons melted butter (salted or unsalted, see note on salt above)
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- large sliced coconut pieces (I used Sprouts brand)
Make the pudding -
- In a small bowl, whisk together the cornstarch and sugar and set aside.
- In another small bowl, add eggs and beat well with a fork.
- In a medium saucepan, add coconut milk and milk. Cook over medium heat until warm and then add sugar/starch mixture. Whisk vigorously until the sugar and starch are dissolved. Remove the pan from the heat.
- Scoop out about 1 cup of the hot milk mixture. Pour a couple tablespoons of the hot milk into the bowl with the eggs. Whisk together. Continue adding just a bit of the hot milk at a time, while mixing, until you have added enough that the eggs are warm, and you have added the full cup of hot milk. Now, pour the warm egg/milk mixture into the pan of mil an whisk together well.
- Return the pan to the heat and continue cooking while slowly whisking almost constantly. Bring mixture to a slow boil and boil (while whisking) about 1 minute. the mixture should now be thickened.
- Remove the pan from the heat and whisk in vanilla and coconut extract.
- Allow to cool a few minutes (string occasionally), then lay a piece of plastic wrap or parchment paper directly on the surface of the pudding to prevent a skin from forming. Move to the fridge and chill at least 4 hours (and up to 3 days).
Make the crumble -
- Preheat oven to 375°F.
- Rough chop macadamia nuts (chop so they are not whole, but are still moderate sized chunks), and set aside.
- In a large plastic ziplock bag, add vanilla wafers and crush with a rolling pin (or any object) until the cookies are crushed with various sized pieces (some crumbs, some larger pieces).
- In a large bowl, add crushed vanilla wafers, macadamia nuts and coconut. Drizzle melted butter over mixture, then stir to evenly coat.
- Spread mixture onto a rimmed cookie sheet and bake about 10 minutes. It's very important to check on the mixture, and stir every 2-3 minutes. Remove from oven when the coconut is a nice golden brown. Set aside to cool.
- If you also have the larger coconut slices to use as garnish, add those to their own baking sheet now and bake in the preheated oven for 2-3 minutes (watch closely so they do not burn). Set aside to cool.
(Shortly before serving) Make the whipped cream -
- Chill the bowl and beater (whisk attachment) of your electric mixer by placing them in the freezer about 5 minutes.
- When the bowl has chilled, pour cream into bowl and begin whipping on medium-high speed.
- When the cream is beginning to thicken, slowly add the powdered sugar, while continuing to beat.
- Add vanilla, while mixing.
- The whipped cream is done when it has more than doubled in volume and, when you stop the mixer and lift up the whisk, the cream stays in place. Do not over-mix or the cream will become too thick and will become clumpy.
Assemble the desserts -
To assemble, add a layer of crumble, then pudding, then whipped cream to your desired dish. Repeat layers, and then garnish with a bit of crumble and some large pieces of toasted coconut (if desired).
Recipe notes -
Both the pudding and the crumble can be made up to 3 days in advance. Store the pudding (well covered) in the fridge, and the crumble in an airtight bag or container (at room temperature).
Prepare the whipped cream shortly before serving (up to 4 hours in advance).
Assembled desserts can be stored (covered) in the fridge up to 4 hours.
Ingredient note -
I do not recommend using low fat coconut milk in combination with low fat or non-fat milk. If using a low fat version of one, use a full fat version of the other.
Recipe source - Glorious Treats (pudding recipe from Glorious Layered Desserts)
This Coconut Pudding Trifle was incredibly delicious as is, but there are countless ways you could adjust the recipe to your tastes and ingredients on hand…
- use graham crackers or vanilla sandwich cookies in place of the vanilla wafers
- add a layer of fresh banana slices between the trifle layers
- add a layer of chocolate pudding to the trifle
I hope you give this recipe a try and enjoy it as much as my family did!
Visit Sprouts.com to find the Sprouts market nearest you!
Disclosure – I created this recipe in partnership with Sprouts. Partnering with brands I love allows me to provide you with high quality content at no cost to you. I only work with brands I use and love. All images, text and opinions are my own.