The Best Cranberry Coconut Trifle Recipe (In 2023)


Discover the Best Cranberry Coconut Trifle Recipe. Trifles are desserts that effortlessly capture attention and consistently make a strong impression and when it comes to holiday desserts, this particular trifle dish takes the spotlight with its stunning layers of vibrant red, courtesy of the juicy cranberries. What’s even more impressive is that the filling alone boasts a whopping 6 cups of these antioxidant-packed cranberries. It’s a treat that not only tantalizes the taste buds but also provides a healthy boost.

To give the custard a “skinny” twist, we’ve used a combination of light coconut milk and low-fat milk. This clever substitution keeps the flavors rich and creamy while being mindful of those watching their waistlines. It’s a guilt-free indulgence that doesn’t compromise on taste.

Now, let’s talk about the star of the show—the homemade sponge cake. We’ve taken a traditional recipe and elevated it by incorporating whole-wheat pastry flour and the nutty goodness of brown butter. The result is a moist and flavorful cake that perfectly complements the tangy cranberry filling. With every bite, you’ll savor the delightful balance of flavors and textures.

So, if you’re looking for a dessert and best cranberry coconut trifle recipe that will steal the show at your holiday gathering, this Cranberry Coconut Trifle is the way to go. Its eye-catching layers and delectable combination of cranberries, creamy custard, and homemade sponge cake will leave your guests in awe. And the best part? It’s a treat you can enjoy without any guilt.

Let’s now explore the best Cranberry Coconut Trifle Recipe in the town!

Recipe Details

  • Makes

    16 servings, about 1 cup each

  • Active time

    2 hours

  • Total time

    6 hours

  • Make ahead

    Prepare the custard and cranberry filling, cover and refrigerate for up to 2 days; tightly wrap the cooled cake and store at room temperature for up to 1 day. Alternatively, prepare the trifle through Step 10, cover, and refrigerate for up to 8 hours.

  • Equipment

    Trifle bowl or similar 12-cup glass serving dish; 12-by-16 1/2-inch rimmed baking sheet

  • Dietary considerations

    Heart Health, Diabetes, Weight Loss, Gluten Free



  • 3 cups low-fat milk, divided
  • 1/3 cup corn-starch
  • 3 large eggs, beaten
  • 1 teaspoon coconut extract
  • 1/4 teaspoon salt
  • 1 15-ounce can “lite” coconut milk
  • 2/3 cup granulated sugar

Cranberry Filling

  • 2 12-ounce bags cranberries (6 cups)
  • 1 cup unsweetened cranberry juice
  • 1 cup granulated sugar
  • 1/2 cup honey or agave nectar (see Tips)

Sponge Cake

  • 5 large eggs
  • 3 tablespoons unsalted butter
  • 2 teaspoons coconut extract
  • 3/4 cup whole-wheat pastry flour (see Tips)
  • 1/2 cup cake flour, sifted
  • 2/3 cup granulated sugar
  • 1/2 teaspoon salt


  • 1/2 cup heavy cream or whipping cream
  • 1/2 cup non-fat vanilla Greek yogurt
  • 2 tablespoons confectioners’ sugar, sifted
  • 1 teaspoon coconut extract
  • 3 tablespoons unsweetened coconut chips or flakes, toasted if desired (see Tips)


Custard Preparation

  1. Whisk 1/2 cup milk with corn-starch in a medium bowl. Set it near the stove.
  2. Whisk 3 eggs, 1 teaspoon coconut extract, and 1/4 teaspoon salt in another medium bowl.
  3. In a large saucepan, combine the remaining 2 1/2 cups milk, coconut milk, and 2/3 cup sugar. Heat over medium-high heat until steaming but not bubbling, stirring occasionally.
  4. Whisk the hot milk into the corn-starch mixture, then return to the saucepan and bring to a full boil over medium heat, stirring constantly.
  5. Gradually whisk the hot milk into the egg mixture. Strain through a sieve into a bowl or storage container.
  6. Cover and refrigerate until cold, for 4 hours or up to 2 days.

Cranberry Filling Preparation

  1. Combine cranberries, cranberry juice, 1 cup sugar, and honey (or agave nectar) in a large saucepan.
  2. Cook over medium-high heat, stirring often, until most of the cranberries burst open, approximately 7 to 10 minutes.
  3. Let the mixture cool to room temperature. Alternatively, transfer it to a storage container and refrigerate for up to 2 days.

Sponge Cake Preparation

  1. Preheat the oven to 350°F. Line a large (12-by-16 1/2-inch) rimmed baking sheet (half sheet pan) with parchment paper, ensuring that it covers the bottom completely without curling up the sides.
  2. Coat the paper and pan sides with cooking spray.
  3. Place 5 eggs (in the shell) in a stand mixer bowl or large mixing bowl, add very warm tap water, and set aside to warm the eggs and bowl.
  4. Melt butter in a small saucepan over medium-low heat, swirling occasionally, until the white flecks of milk solids in the bottom of the pan start to turn golden brown (4 to 8 minutes).
  5. Scrape the browned butter into a medium bowl and let it cool to room temperature. Stir in 2 teaspoons of coconut extract and set aside.
  6. In a separate medium bowl, whisk together whole-wheat pastry flour and cake flour, then set aside.
  7. Drain the water and break the warmed eggs into the mixing bowl.
  8. Add 2/3 cup sugar and 1/2 teaspoon salt to the eggs in the bowl. Beat the mixture with an electric mixer on medium-high speed until it triples in volume and becomes very pale light yellow. This process can take anywhere from 5 to 15 minutes, depending on the strength of your mixer. To check if it’s beaten well enough, lift the beater from the batter. The batter should fall off the beater and mound for a moment on the surface.
  9. Gently fold the flour mixture into the egg mixture in two additions until just incorporated.
  10. Take about 1 cup of the batter and gently fold it into the reserved browned butter mixture. Then, gently fold the butter mixture into the bowl of batter using a whisk until just incorporated. Be careful not to overmix.
  11. Spread the batter evenly in the prepared baking sheet.
  12. Bake the cake for 8 to 12 minutes until it becomes puffed and a toothpick inserted in the center comes out with a few moist crumbs attached.
  13. Allow the cake to cool in the pan on a large wire rack for 10 minutes. Gently run a knife around the edges and turn the cake out onto the rack. Remove the parchment paper and let the cake cool completely.

Trifle Assembly

  1. Cut the cooled sponge cake into 1-inch cubes.
  2. Spread about 1 cup of the prepared custard in the bottom of a trifle dish.
  3. Top the custard with approximately 3 cups of the cake cubes and 1 cup of the cranberry filling.
  4. Repeat the layering process three more times, ending with a layer of cranberry filling on top.

Topping Preparation

  1. Just before serving, whisk or beat the heavy cream in a large bowl until soft peaks form.
  2. Whisk in the non-fat vanilla Greek yogurt, sifted confectioners’ sugar, and 1 teaspoon of coconut extract until the mixture is smooth.
  3. Spread the prepared topping over the top of the trifle.
  4. Garnish with toasted unsweetened coconut chips or flakes if desired.

Additional Tips

  • Agave syrup or nectar can be used as a substitute for table sugar. It has a lower glycaemic index and fewer calories. Use it in moderation. Look for it in large supermarkets or natural-foods stores.
  • Whole-wheat pastry flour is ideal for delicate baked goods, providing the nutritional benefits of whole grains. Find it in large supermarkets or natural-foods stores.
  • Coconut chips make attractive garnishes. Look for them in the produce section of large supermarkets or online stores. To toast coconut, cook it in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned (2 to 5 minutes).

Nutritional Information

Per serving: 356 calories; 10g fat (6g saturated, 2g monounsaturated); 111mg cholesterol; 60g carbohydrates; 39g added sugars; 7g protein; 3g fibre; 180mg sodium; 175mg potassium. Carbohydrate Servings: 4 Exchanges: 4 carbohydrate (other), 2 fat.

In Summary

What makes this trifle truly special is the combination of flavors it offers. The tartness of the cranberries perfectly balances with the sweetness of the sponge cake, creating a harmonious blend that will satisfy even the most discerning palates. Each bite is a symphony of textures and tastes that will leave you wanting more.

But what sets this trifle apart is its commitment to health considerations. We believe that desserts can be enjoyed without guilt, and this trifle embodies that philosophy. By using light coconut milk and mindful ingredient choices, we’ve crafted a dessert that is both indulgent and mindful of your well-being.

So, whether you’re looking to impress your guests or simply treat yourself to a delightful dessert, the Cranberry Coconut Trifle is the perfect choice. Its vibrant layers, delicious flavors, and health-conscious approach make it a show-stopping dessert that will make any occasion extra special. Get ready to indulge in a dessert experience like no other and read about the Best Cranberry Coconut Trifle Recipe in the town.

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