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Coconut Trifle

 Coconut Trifle
The friend who shared this recipe is a great cook who never fails to come up with terrific dishes. The fast-to-fix dessert tastes like coconut cream pie.
20 ServingsPrep: 20 min. + chilling


  • 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
  • 2 cups cold whole milk
  • 1 teaspoon coconut extract
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1 quart vanilla ice cream, softened
  • 1 cup flaked coconut, divided
  • 1 carton (8 ounces) frozen whipped topping, thawed


  • Place cake cubes in a large bowl. In a bowl, whisk the milk, extract
  • and pudding mixes for 2 minutes (mixture will be thick). Stir in ice
  • cream and 3/4 cup coconut until blended. Pour over cake cubes; stir
  • just until combined.
  • Transfer to a 5-qt. trifle bowl. Spread with whipped topping. Toast
  • remaining coconut; sprinkle over top. Cover and refrigerate for at
  • least 30 minutes before serving. Yield: 20 servings.