Recipe: Pina Colada Trifle

PINA COLADA TRIFLE

2 1/2 cups milk (or coconut milk)
2 cans (14 oz. each) sweetened condensed milk
4 egg yolks, beaten
1/2 cup cornstarch
1 teaspoon vanilla extract
a sponge cake layer (11x18-inches) (or pound cake)
1 (20 oz.) can crushed pineapple (or 2 cups fresh pineapple, chopped)
1 (8 oz.) can sliced pineapple (or 6 slices fresh pineapple, cored)
1/2 cup light rum
1 1/2 cups sweetened coconut flakes (or fresh grated coconut), divided use

In the top of a double boiler, combine 1 cup of the milk, egg yolks, and cornstarch and whisk to form a thick paste. Whisk in the remaining 1 cup milk and the condensed milk. Set over simmering (not boiling) water and cook, whisking or stirring constantly, until thickened to the consistency of a creamy sauce, about 20 minutes; it should coat the back of a spoon, and your finger should leave a trail when you trace it across the spoon. Remove the custard from the heat and stir in the vanilla. Set aside to cool.

Cut the cake into 1-inch cubes and place them in a 2 1/2-quart serving dish.

Drain the crushed and sliced pineapple and set aside, reserving 1/2 cup of the pineapple juice. Sprinkle the cake with the pineapple juice and rum. Add the crushed pineapple and about 2/3 of the coconut and toss lightly with the cake. Pour about half of the custard over the cake and stir lightly to mix well. Cover with the remaining custard. Cover the container and refrigerate for about 4 hours.

Just before serving, cut the pineapple rings in half and arrange them over the top of the custard. Sprinkle with the remaining coconut.

Servings: 8
Source: James McNair's Custard, Mousses, and Puddings