This particular recipe has been on my to make list for months. Months. But the original recipe was a pie, made in a spring form pan, which I do not have. It wasn't until I was dusting off my trifle bowl during a kitchen cleaning that it struck me...
And I don't think you can beat a trifle when it comes to presentation.
Especially when it is topped with toasted coconut.
I am kind of in lust with coconut these days...
If you DO have a spring form pan and want to make a pie, follow the recipe exactly, just don't cut up the brownie layer first.
Brownie Coconut Chocolate Cream Trifle
Recipe modified from Barefoot and Baking
Brownie:
1/2 c. butter
1 c. sugar
2 eggs
pinch salt
3 Tbsp. cocoa
1/2 tsp. vanilla
1/2 c. + 1 Tbsp. flour
Melt butter in a medium bowl.
Add sugar and eggs and beat together.
Add remaining ingredients and mix.
Pour into a greased 8" cake pan.
Bake for 20-25 minutes, or until a toothpick comes out clean.
Cool slightly, and cut or break up brownies and layer in trifle bowl.
Coconut Cream Filling:
14oz. can coconut milk
1/2 c. cream
3/4 c. whole milk
2 eggs
3/4 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
3/4 c. flaked coconut
1/4 tsp. coconut extract
1/4 tsp. vanilla extract
While brownies are cooking, combine the half and half, coconut milk, eggs, sugar, cornstarch, and salt in a sauce pan.
Cook over medium low stirring constantly until the mixture thickens, about 8-10 minutes.
Once thickened, remove from heat and add extracts and coconut; stir to combine.
Pour over brownie layer.
Place plastic wrap directly on coconut cream layer to keep a film from forming and chill for 2-4 hours, or until completely cold.
Chocolate Mousse:
1/4 c. butter, cut into pieces
2 eggs, separated and at room temperature
1/2 c. whipping cream
1/2 Tbsp. vanilla extract
3/4 c. bittersweet chocolate chips (or 4oz)
1/2 c. sugar
pinch corn starch
Melt butter in a medium bowl over a saucepan of simmering water (do not let bottom of bowl touch water).
In a separate bowl, whisk egg yolks, cream and vanilla.
Once butter is melted, slowly whisk in the yolk mixture.
Continue whisking over simmering water until mixture thickens, like pudding, about 8-10 minutes.
Once thick remove from heat and whisk in chocolate until melted, and set aside.
In a separate bowl, beat egg whites until stiff peaks form.
Add in sugar and cornstarch.
Whisk 1/4 c. of egg white mixture into the chocolate.
Gently fold in remaining egg whites until blended completely.
Pour mousse over cold coconut cream layer, and put back into fridge to cool.
Whipped Cream:
1 c. whipping cream
1/4 c. powdered sugar
1/2 tsp. coconut extract
Beat all ingredients until stiff peaks form.
Layer over chocolate mousse.
Let set in fridge at least 4 hours.
Toasted Coconut:
1 c. coconut
Pour coconut in a single layer on a baking sheet.
Bake at 350 for 5-10 minutes, stirring occasionally, until toasted.
Cool completely.
Add to trifle just before serving.
Brownie:
1/2 c. butter
1 c. sugar
2 eggs
pinch salt
3 Tbsp. cocoa
1/2 tsp. vanilla
1/2 c. + 1 Tbsp. flour
Melt butter in a medium bowl.
Add sugar and eggs and beat together.
Add remaining ingredients and mix.
Pour into a greased 8" cake pan.
Bake for 20-25 minutes, or until a toothpick comes out clean.
Cool slightly, and cut or break up brownies and layer in trifle bowl.
Coconut Cream Filling:
14oz. can coconut milk
1/2 c. cream
3/4 c. whole milk
2 eggs
3/4 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
3/4 c. flaked coconut
1/4 tsp. coconut extract
1/4 tsp. vanilla extract
While brownies are cooking, combine the half and half, coconut milk, eggs, sugar, cornstarch, and salt in a sauce pan.
Cook over medium low stirring constantly until the mixture thickens, about 8-10 minutes.
Once thickened, remove from heat and add extracts and coconut; stir to combine.
Pour over brownie layer.
Place plastic wrap directly on coconut cream layer to keep a film from forming and chill for 2-4 hours, or until completely cold.
Chocolate Mousse:
1/4 c. butter, cut into pieces
2 eggs, separated and at room temperature
1/2 c. whipping cream
1/2 Tbsp. vanilla extract
3/4 c. bittersweet chocolate chips (or 4oz)
1/2 c. sugar
pinch corn starch
Melt butter in a medium bowl over a saucepan of simmering water (do not let bottom of bowl touch water).
In a separate bowl, whisk egg yolks, cream and vanilla.
Once butter is melted, slowly whisk in the yolk mixture.
Continue whisking over simmering water until mixture thickens, like pudding, about 8-10 minutes.
Once thick remove from heat and whisk in chocolate until melted, and set aside.
In a separate bowl, beat egg whites until stiff peaks form.
Add in sugar and cornstarch.
Whisk 1/4 c. of egg white mixture into the chocolate.
Gently fold in remaining egg whites until blended completely.
Pour mousse over cold coconut cream layer, and put back into fridge to cool.
Whipped Cream:
1 c. whipping cream
1/4 c. powdered sugar
1/2 tsp. coconut extract
Beat all ingredients until stiff peaks form.
Layer over chocolate mousse.
Let set in fridge at least 4 hours.
Toasted Coconut:
1 c. coconut
Pour coconut in a single layer on a baking sheet.
Bake at 350 for 5-10 minutes, stirring occasionally, until toasted.
Cool completely.
Add to trifle just before serving.