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Quick Creamy Venezuelan Bienmesabe Coconut Custard Trifle

Venezuelan bienmesabe coconut custard trifle - featured image
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A quick and easy Venezuelan dessert featuring creamy coconut custard layered with sponge cake and whipped cream, perfect for any occasion.

Ingredients

Scale
  • 2 cups (480 ml) coconut milk (full-fat for richness)
  • 4 large eggs, room temperature
  • 3/4 cup (150 g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon (optional)
  • 2 tablespoons cornstarch
  • 1 1/2 cups (180 g) sponge cake or ladyfingers, cut into bite-sized pieces
  • 1 cup (240 ml) heavy cream, whipped to soft peaks
  • 1/2 cup (40 g) shredded unsweetened coconut (toasted if desired)
  • Powdered sugar for dusting (optional)

Instructions

  1. In a medium saucepan, combine the coconut milk and half the sugar (3/8 cup or 75 g). Warm over medium heat until it just starts to steam—do not boil.
  2. In a bowl, whisk the eggs, remaining sugar, cornstarch, vanilla extract, and cinnamon until smooth (about 3 minutes).
  3. Slowly pour about 1/2 cup (120 ml) of the warm coconut milk into the egg mixture while whisking constantly to temper the eggs.
  4. Pour the egg mixture back into the saucepan with the rest of the coconut milk.
  5. Cook over medium-low heat, stirring constantly, until the custard thickens (about 6-8 minutes). Remove from heat immediately.
  6. Transfer custard to a bowl, cover with plastic wrap touching the surface, and chill in the fridge for at least 1 hour.
  7. Whip the heavy cream to soft peaks and gently fold most of it into the chilled custard, reserving some for topping.
  8. In a trifle bowl or individual glasses, layer sponge cake pieces, custard mixture, and shredded coconut. Repeat layers, finishing with reserved whipped cream and a dusting of powdered sugar or extra toasted coconut.
  9. Chill the assembled trifle for at least 30 minutes before serving.

Notes

Constant stirring and medium-low heat are key to prevent curdling. Chill custard well for best texture. For dairy-free, substitute heavy cream with whipped coconut cream. For gluten-free, use gluten-free sponge cake or ladyfingers. If custard becomes grainy, whisk off heat to smooth it out.

Nutrition

Keywords: bienmesabe, coconut custard, trifle, Venezuelan dessert, quick dessert, creamy dessert, easy trifle

Find it online: https://sweetstirring.com/quick-creamy-venezuelan-bienmesabe-coconut-custard-trifle-recipe-easy-homemade-dessert/