Great way to cook dinner Cranberry Coconut Trifle – Many variation of food flavours which can be owned by each and every country. One of several recipes we are going to attempt now could be Cranberry Coconut Trifle.

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Good way to cook at home Cranberry Coconut Trifle

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The components that you need to be prepared to make Cranberry Coconut Trifle

Fine, before you cooking the wonderful Cranberry Coconut Trifle you need this ingredients :

  • 3 (10-oz.) bags frozen or fresh cranberries
  • 1 3/4 c. granulated sugar
  • 1/2 tsp. ground cinnamon
  • 1 (13.66-oz.) can Thai Kitchen coconut milk
  • 1 3/4 c. powdered sugar, divided
  • 3 tbsp. fresh lime juice, plus finely grated zest for serving
  • 3 c. heavy cream
  • 2 tsp. pure vanilla extract
  • 2 (1-lb.) store bought or homemade pound cakes, sliced 1/2″ thick

Instructions :

As soon as you acquire all the ingredients, it’s time to prepare Cranberry Coconut Trifle. Please follow the instructions beneath, be sure you adhere to all recommendations on the way to prepare Cranberry Coconut Trifle

  • In a medium saucepan, combine cranberries, 1 cup water, granulated sugar, and cinnamon. Place over medium-high heat and bring to a boil, stirring occasionally. Continue to boil until the cranberries burst and the juices thicken, stirring occasionally, about 8 minutes.
  • Remove from the heat and let cool slightly. In a medium bowl, whisk together coconut milk, ¾ cup powdered sugar, lime juice, and salt. In a large bowl, beat cream, remaining 1 cup powdered sugar, and vanilla until stiff peaks form, about 2 to 3 minutes.
  •   Slightly overlap one-third of the pound cake in a 4-quart trifle dish and drizzle with 1/3 of coconut milk mixture. Spoon ⅓ of cranberry mixture over cake, spread to sides of dish. Dollop 1/3 of whipped cream over cranberry mixture and spread to sides of dish.
  • Repeat twice. Cover and refrigerate at least 3 hours, or up to overnight. Before serving, sprinkle with lime zest.

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