Mini No-Bake Coconut Trifle

Mini No-Bake Coconut Trifle


  • 5 egg yolks
  • 2 cups milk
  • 3 cups whipped cream
  • ½ cup sugar
  • 2 tbs. cornstarch
  • 1 tbs. vanilla
  • 2 cups shredded coconut, toasted
  • Angel food cake or pound cake (store bought)


  • In a medium bowl, beat the egg yolks and sugar.
  • In a saucepan dissolve cornstarch with ½ cup of milk. Then slowly add the remaining milk, and vanilla extract. Bring to a boil, stirring constantly.
  • Gradually add hot milk mixture into the egg mixture and mix together.
  • Return egg mixture to saucepan and boil, stirring constantly (2-3 minutes). Cool and refrigerate until ready to use.
  • In an individual serving dish, put a layer of angel food cake. Top with a layer of pudding and sprinkle with toasted coconut. Then add another layer of angel food cake over the coconut. Top with a dollop of whipped cream and sprinkle coconut.
  • Repeat this until all the ingredients are used.



Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.