We know that we wouldn’t be where we are today without the continued support and encouragement we receive from our customers. To thank them, we held a recipe contest for which the winner’s dish would be featured in our book. Cristiane Diehl (aka Chu Chu), that’s you! Take a bow. You deserve it. Your trifle is out of this world! (Well, at least out of this country—it’s from Brazil!)

　　

Ingredients

makes 8 to 10 servings

　　2 cups whole milk

　　6 large egg yolks

　　1 1/2 cups sugar

　　1/3 cup cornstarch

　　1/4 cup (1/2 stick) unsalted butter, cut into small pieces

　　1/2 cup sweetened coconut flakes

　　1 cup water

　　1 teaspoon corn syrup

　　Seeds scraped from 1 vanilla bean

　　1 cup fresh pineapple chunks (1/2 inch)

　　1 teaspoon dark rum

　　1 (3-ounce) store-bought ladyfingers

　　1/4 cup whipped cream

　　1 cup unsweetened coconut flakes

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

Bring the milk to a boil in a small saucepan set over medium-high heat, stirring constantly to prevent the milk from scalding.

　　

Step 3

In a medium saucepan (no heat), whisk the egg yolks, 1/2 cup of the sugar, and the cornstarch until the mixture is thick and well blended. While whisking constantly, drizzle in about 1/4 cup of the hot milk (this will temper, or warm, the yolks so they won’t curdle). Continue whisking and slowly pour in the rest of the milk. Set the pan over medium heat. While whisking vigorously, bring the mixture to a boil, and cook, whisking constantly, for 1 to 2 minutes or until very thick. Remove the pan from the heat. Let the mixture cool for 5 minutes. Whisk in the butter piece by piece, whisking until fully incorporated and the cream is smooth and silky.

　　

Step 4

Meanwhile, toast the coconut. Spread it out on a sheet pan in an even layer, then place in the oven and bake for about 20 minutes, stirring every 5 minutes to make sure it browns evenly, until it’s golden (see Note). Fold the toasted coconut into the egg mixture. Transfer to a bowl and press a piece of plastic wrap against the surface of the coconut cream to create an airtight seal. Refrigerate until cold, about 2 hours.

　　

Step 5

In a medium saucepan set over medium-high heat, combine the water, remaining 1 cup sugar, the corn syrup, and vanilla seeds. Bring the mixture to a boil. Cook until the sugar is dissolved, after about 2 minutes, then add the pineapple chunks and rum. Reduce the heat to medium and cook until the pineapple is translucent, about 10 minutes. Remove the pan from the heat and set aside to cool. Strain the syrup from the pineapple compote into a shallow dish. Set the compote aside.

　　

Step 6

Dip the ladyfingers one by one into the pineapple syrup and place them in the bottom of a 9 x 13-inch casserole dish. Spread two-thirds of the coconut cream on top of the ladyfingers. Spread the pineapple compote on top of the coconut cream.

　　

Step 7

Whisk together the whipped cream and the remaining coconut cream. Spread the mixture on top of the trifle and scatter the coconut flakes over the top to finish. Refrigerate for 3 hours to allow the flavors to blend. Serve cold.

　　

note

Step 8

Toasting coconut is not hard, but you have to watch closely, as the coconut can go from almost done to burnt in what feels like a matter of seconds. To save time (and for less stress), try toasting the coconut in the microwave. Spread the coconut evenly on a microwave-safe plate. Microwave on high at 30-second intervals and toss until lightly browned.

　　From The Casserole Queens Cookbook by Crystal Cook & Sandy Pollock. Copyright © 2011 by Crystal Cook and Sandy Pollock; Food photographs copyright © 2011 by Ben Fink. Published by Clarkson Potter/Publishers.Crystal Cook and Sandy Pollock, the Casserole Queens, have been delivering casseroles in Austin, Texas, since 2006; they also teach cooking classes at Whole Foods stores in the area. They have been featured on Food Network's Throwdown! with Bobby Flay and Bobby Flay Radio on Sirius XM, as well as on television news and radio talk shows.