{"id":1646,"date":"2018-12-25T13:00:35","date_gmt":"2018-12-25T17:00:35","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=1646"},"modified":"2018-12-23T13:36:23","modified_gmt":"2018-12-23T17:36:23","slug":"cranberry-coconut-trifle","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2018\/12\/25\/cranberry-coconut-trifle\/","title":{"rendered":"Cranberry Coconut Trifle"},"content":{"rendered":"

Ingredients<\/h2>\n
\n
\n
\n
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Custard<\/strong><\/div>\n
<\/div>\n
3 cups low-fat milk, divided<\/div>\n
\u2153 cup cornstarch<\/div>\n
3 large eggs, beaten<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
1 teaspoon coconut extract<\/div>\n
\u00bc teaspoon salt<\/span><\/div>\n
\n
\n
\n
1- 15-ounce can \u201clite\u201d coconut milk<\/div>\n
\u2154 cup granulated sugar<\/div>\n<\/div>\n<\/div>\n<\/div>\n

Cranberry Filling<\/span><\/strong><\/p>\n

2 12-ounce bags cranberries (6 cups)<\/span><\/p>\n

1 cup unsweetened cranberry juice<\/span><\/p>\n

1 cup granulated sugar<\/span><\/p>\n

\u00bd cup honey or agave nectar<\/span><\/p>\n

Sponge Cake<\/span><\/strong><\/p>\n

5 large eggs<\/span><\/p>\n

3 tablespoons unsalted butter<\/p>\n

2 teaspoons coconut extract<\/span><\/div>\n
<\/div>\n
\u00be cup whole-wheat pastry flour\u00a0<\/span><\/div>\n

\u00bd cup cake flour, sifted<\/span><\/p>\n

\u2154 cup granulated sugar<\/span><\/p>\n

\u00bd teaspoon salt<\/span><\/p>\n

\n
\n
\n
Topping<\/span><\/strong><\/div>\n
<\/div>\n
\u00bd cup heavy cream or whipping cream<\/div>\n
\u00bd cup nonfat vanilla Greek yogurt<\/div>\n
2 tablespoons confectioners\u2019 sugar, sifted<\/div>\n
1 teaspoon coconut extract<\/div>\n
3 tablespoons unsweetened coconut chips or flakes, toasted if desired<\/div>\n<\/div>\n<\/div>\n<\/div>\n
<\/div>\n
\n

Preparation<\/h2>\n
\n
\n
    \n
  1. To prepare custard: Whisk \u00bd cup milk with cornstarch in a medium bowl; set near the stove. Whisk 3 eggs, 1 teaspoon coconut extract and \u00bc teaspoon salt in another medium bowl. Combine the remaining 2\u00bd cups milk, coconut milk and \u2154 cup sugar in a large saucepan. Heat over medium-high heat, stirring occasionally, until steaming but not bubbling. Whisk the hot milk into the cornstarch mixture, then return the mixture to the saucepan and bring to a full boil over medium heat, stirring constantly.<\/span><\/li>\n
  2. Gradually whisk the hot milk into the egg mixture. Strain through a sieve into a bowl or storage container. Cover and refrigerate until cold, 4 hours or up to 2 days.<\/span><\/li>\n
  3. To prepare cranberry filling: Combine cranberries, cranberry juice, 1 cup sugar and honey (or agave) in a large saucepan. Cook over medium-high heat, stirring often, until most of the cranberries burst open, 7 to 10 minutes. Let cool to room temperature. Or transfer to a storage container and refrigerate for up to 2 days.<\/span><\/li>\n
  4. To prepare sponge cake: Preheat oven to 350\u00b0F. Line a large (12-by-16\u00bd-inch) rimmed baking sheet (half sheet pan) with parchment paper. Trim the paper so it covers the bottom of the pan completely, but does not curl up the sides. Coat the paper and pan sides with cooking spray. 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.<\/span><\/li>\n
  5. 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. Scrape into a medium bowl. Let cool to room temperature, then stir in 2 teaspoons coconut extract. Set aside.<\/span><\/li>\n
  6. Meanwhile, whisk whole-wheat pastry flour and cake flour in a medium bowl; set aside.<\/span><\/li>\n
  7. Drain the water and break the eggs into the warmed mixing bowl. Add \u2154 cup sugar and \u00bd teaspoon salt and beat with an electric mixer on medium-high speed until tripled in volume and very pale light yellow, 5 to 15 minutes (depending on the strength of your mixer). To test if it’s beaten well enough, lift the beater from the batter: as the batter falls off the beater into the bowl, it should mound for a moment on the surface.<\/span><\/li>\n
  8. Gently fold the flour mixture into the egg mixture with a whisk, in two additions, until just incorporated. Gently fold about 1 cup of the batter into the reserved butter. Then gently fold the butter mixture into the bowl of batter with a whisk until just incorporated, being careful not to overmix. Spread the batter evenly in the prepared baking sheet.<\/span><\/li>\n
  9. Bake the cake until puffed and a toothpick inserted in the center comes out with a few moist crumbs attached, 8 to 12 minutes. 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 and let cool completely.<\/span><\/li>\n
  10. To assemble trifle: Cut the cake into 1-inch cubes. Spread about 1 cup of the custard in the bottom of a trifle dish. Top with about 3 cups cake cubes and 1 cup of the cranberry filling. Repeat the layering 3 more times.<\/span><\/li>\n
  11. To prepare topping: Just before serving, whisk or beat cream in a large bowl until soft peaks form. Whisk in yogurt, confectioners’ sugar and 1 teaspoon coconut extract until smooth. Spread over the top of the trifle. Garnish with coconut.<\/span><\/li>\n<\/ol>\n

    \"Cranberry<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    Ingredients Custard 3 cups low-fat milk, divided \u2153 cup cornstarch 3 large eggs, beaten 1 teaspoon coconut extract \u00bc teaspoon salt 1- 15-ounce can \u201clite\u201d coconut milk \u2154 cup granulated sugar Cranberry Filling 2 12-ounce bags cranberries (6 cups) 1 cup unsweetened cranberry juice 1 cup granulated sugar \u00bd cup honey or agave nectar Sponge […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-1646","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/1646","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=1646"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/1646\/revisions"}],"predecessor-version":[{"id":1647,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/1646\/revisions\/1647"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=1646"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=1646"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=1646"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}