POMEGRANATE-COCONUT TRIFLE

Pomegranate-Coconut Trifle image

Velvety coconut custard is sandwiched between two gelatins in this magnificent make-ahead dessert: pomegranate on the bottom and coconut water (studded with pomegranate seeds) on the top. Store-bought lady fingers keep each layer separate, and the whole thing is finished with whipped cream and toasted coconut.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 9h20m

Yield Serves 8 to 12

Number Of Ingredients 15

Ingredients

3 tablespoons unflavored gelatin (from 4 envelopes)
1 cup cold water
3 cups 100 percent pomegranate juice
2/3 cup plus 2 tablespoons superfine sugar
3 tablespoons cornstarch
1/4 teaspoon kosher salt
1 cup cream of coconut, such as Coco Lopez (from a 15-ounce can)
2 1/2 cups heavy cream
3 large egg yolks
2 tablespoons unsalted butter
2 teaspoons pure vanilla extract or paste
16 ladyfingers, halved crosswise
4 cups coconut water, preferably Harmless Harvest
3/4 cup pomegranate arils
1/2 cup sweetened shredded coconut, lightly toasted (optional)

Steps:

In a saucepan, sprinkle gelatin over cold water; let stand until softened, about 5 minutes. Heat over medium until gelatin dissolves. In a 12- to 14-cup trifle dish or glass bowl, combine pomegranate juice, 1/3 cup sugar, and half of gelatin mixture (reserve remaining gelatin mixture at room temperature), stirring until sugar dissolves. Refrigerate until set, about 4 hours.
Meanwhile, in another saucepan, whisk together cornstarch, salt, cream of coconut, 1/2 cup heavy cream, and egg yolks until smooth. Add butter; cook over medium heat, stirring occasionally, until mixture comes to a boil. Cook, stirring, until it has the consistency of pudding. Strain through a fine-mesh sieve into a bowl; stir in vanilla. Cover surface with plastic wrap to prevent a skin from forming; let cool completely. Whip 1 cup heavy cream to stiff peaks; fold into pastry cream until smooth.
Arrange half of ladyfingers evenly in a single layer over pomegranate gelatin. Spoon pastry cream over top, spreading with an offset spatula until smooth. Top with remaining ladyfingers, in a single layer. Refrigerate; meanwhile, prepare an ice-water bath. In a bowl, stir together coconut water, 1/3 cup sugar, and reserved gelatin mixture until sugar dissolves. Place bowl over ice-water bath; let stand, stirring a few times, until mixture begins to thicken and mound, 20 to 30 minutes. Stir in pomegranate arils. Transfer mixture to trifle dish; smooth top. Refrigerate until set, at least 4 hours or, covered, up to 3 days.
Whisk remaining 1 cup heavy cream and 2 tablespoons sugar to soft peaks. Spoon over trifle; sprinkle with toasted coconut. Spoon into bowls and serve.