Coffee and Coconut Trifle
- 2 x 90g packets coconut macaroon biscuits
- 1/3 cup strong brewed black coffee
- 2 tablespoons Tia Maria liqueur (optional)
- 300ml carton thickened cream
- 2 tablespoons icing sugar
- 500ml carton (2 cups) vanilla custard
- 300g frozen raspberries, thawed
- 1 cup shredded coconut, toasted
- Place biscuits, in their packets, onto a flat surface. Using a rolling pin, hit packets to roughly crush biscuits. Combine coffee and liqueur (if using) in a jug. Set aside.
- Using an electric mixer, beat cream to soft peaks. Stir in sugar. Fold through custard until just combined.
- Spoon one-third of the crushed biscuits into the bases of 4 x 2-cup capacity serving glasses. Drizzle with a little coffee mixture. Spoon one-third of the cream mixture over biscuits. Top with one-third of the raspberries and one-third of the coconut. Repeat layers twice. Cover. Refrigerate for 4 hours. Serve.
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