Ingredients

• 6 free-range egg yolks
• 125g/4½oz caster sugar
• 40g/1½oz plain flour
• 400ml/14fl oz can of coconut milk
• 1 vanilla pod
• split
• seeds scraped out
• 200ml/7fl oz double cream
• whipped until soft peaks form when the whisk is removed
• 400g/14oz strawberries
• hulled and chopped into large chunks
• 50g/2oz icing sugar
• 55ml/2fl oz orange liqueur
• plus extra for drizzling
• 250g/9oz ready-made sponge cake (madeira cake
• swiss roll or muffins)
• 2 kiwi fruit
• peeled and sliced
• 250g/9oz strawberry jam
• 100ml/3½fl oz whipping cream
• 100g/3½oz mascarpone cheese
• 50g/2oz desiccated coconut
• toasted

Directions

• For the coconut custard
• whisk the egg yolks and sugar together in a bowl until pale and thickened. Add the flour and mix well.
• Place the coconut milk and vanilla seeds into a saucepan over a low heat and slowly bring to the boil
• then remove from the heat.
• Add the coconut milk mixture to the egg mixture gradually
• whisking well
• then
• once completely combined
• return the mixture to the saucepan. Place over a medium heat and bring back to the boil
• then reduce the heat and simmer for five minutes
• stirring constantly. Remove from the heat and pour into a clean bowl
• cover with cling film and chill.
• When the coconut custard is cold add the whipped cream and fold into the custard.
• Meanwhile for the trifle base
• place the strawberries into a bowl
• cover with icing sugar and orange liqueur and place into the fridge to marinate and chill for one hour.
• Break the cake up into chunks and place into the bottom of a large glass serving bowl (or divide into six glasses or little bowls for individual portions). Drizzle some orange liqueur onto the cake.
• Place the marinated strawberries on top of the cake pieces
• then add the kiwi slices.
• Place the jam into a bowl and add a little hot water to soften it
• then pour it over the cake and fruit.
• Spoon all of the chilled coconut custard mixture onto the trifle base. Return the bowl to the fridge to set for at least two hours - preferably overnight.
• For the topping
• whip cream the cream until stiff peaks form when the whisk is removed. Add the mascarpone and mix together gently
• then spoon the mixture over the custard in the bowl.
• Finally
• sprinkle the toasted coconut over the top and serve.