Cherry Coconut Kataifi Trifle

Prep Time: 45 minutes + chilling time

Serves: 6–8 portions (trifle glasses or one large bowl)

Ingredients

Kataifi Base

• 250 g kataifi pastry (shredded phyllo)
• 80 g unsalted butter, melted

Syrup

• 1 cup sugar
• 1 cup water
• 1 tsp lemon juice
• 1 tsp vanilla extract (optional)

Coconut Cream Layer

• 500 ml milk
• 200 ml coconut milk
• 3 tbsp corn starch
• 3 tbsp sugar
• 1 tsp vanilla extract
• 120 ml cold whipping cream

Cherry Layer

• 2 cups cherries (fresh pitted or frozen)
• 2 tbsp sugar
• 1 tbsp corn starch
• 2 tbsp water
• ½ tsp lemon juice

Garnish (optional but recommended)

• Toasted coconut flakes
• Fresh cherries
• White chocolate shavings
• Crushed pistachios

Instructions

Prepare the Kataifi

• Preheat oven to 180°C (350°F).
• Loosen kataifi gently with your hands.
• Mix with melted butter until evenly coated.
• Spread on a baking tray and bake 25–30 minutes, stirring halfway, until golden and crisp.
• Let cool completely.

Make the Syrup

• Boil sugar and water for 8–10 minutes.
• Add lemon juice and vanilla, simmer 1 more minute.
• Cool slightly and pour evenly over cooled kataifi.
• Set aside to absorb.

Coconut Cream

• In a saucepan, whisk milk, coconut milk, sugar, and corn starch.
• Cook over medium heat until thick.
• Remove from heat, add vanilla.
• Cool to lukewarm, then fold in whipped cream gently.
• Refrigerate until needed.

Cherry Compote

• Cook cherries, sugar, lemon juice, and water for 5 minutes.
• Add cornstarch slurry, cook until glossy and thick.
• Cool completely.

Assemble the Trifle

• Syrup-soaked kataifi
• Coconut cream
• Cherry compote

Chill & Serve

• Refrigerate at least 2–3 hours before serving.
• Serve cold for best texture and flavor balance.

Pro Tips

• Add a splash of cherry liqueur or coconut rum to syrup for an adult version.
• For extra crunch, keep a little dry toasted kataifi for the top.
• This dessert is ideal for window display because it holds its layers well.