Chocolate Coconut Trifle

Ingredients

• 1 (14 ounce) can sweetened condensed milk
• 0.5 (14 ounce) can coconut milk
• 1 2/3 cups milk
• 3 egg yolks
• 2 tablespoons cornstarch
• 2.5 cups shredded coconut
• 0.5 cup unsweetened cocoa powder
• 0.75 cup heavy whipping cream
• 0.25 cup milk, or as needed
• 15 ladyfingers
• 1.25 cups shredded coconut
• 1 tablespoon shaved dark chocolate

Steps

1. Combine sweetened condensed milk, coconut milk, milk, egg yolks, and cornstarch in a saucepan over low heat; cook, stirring constantly, until thickened into a custard, about 10 minutes.
2. Divide custard between 2 bowls. Mix 2 1/2 cups shredded coconut into the first bowl of custard. Fold cocoa powder into the second bowl of custard. Let custard mixtures cool, about 10 minutes.
3. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
4. Pour 1/4 cup milk into a shallow bowl. Dip ladyfingers briefly in milk and arrange in the bottom of a glass trifle bowl. Spoon coconut custard on top. Layer remaining ladyfingers and chocolate custard on top. Smooth whipped cream over the top.
5. Place 1 1/4 cup shredded coconut in a small skillet over low heat. Cook and stir until toasted and fragrant, 3 to 5 minutes. Let cool.
6. Sprinkle toasted coconut and chocolate over whipped cream. Cover and refrigerate until flavors meld, about 4 hours.