Mix the coconut flakes with the powdered sugar, mix with 50 ml of cream and the natural yoghurt. Let it steep in a cool place for at least an hour, stir a few more times.
Whip the 400 ml cream until stiff and carefully fold it into the coconut flake mixture. Work in 3 tablespoon chocolate flakes.
Red fruit jelly can be bought ready-made, I prefer homemade ones. You can find instructions on how to do this in my blog.
Prepare six portion glasses
Roughly crumble six cookies and fill each one as a first layer into the glasses, soaking each one with a tablespoon of liqueur. Then a layer of red grits follows. The next layer in the trifle is the coconut flake cream. Layer another biscuit (in one piece or crumbled). Drizzle with a tablespoon of liqueur, then continue to layer: red fruit jelly, coconut cream. Halve the remaining three biscuits, in each case in the top center of the coconut cream sticks, sprinkle the dessert with the chocolate shavings and, if you like, decorate with a small dollop of red fruit jelly. Let it steep for at least 2 hours before serving.
The portions are quite well sized and can alternatively be arranged in a large bowl or divided into smaller individual portions.
If you want a really tropical dessert, you can also use fresh pineapple and / or mango instead of the red fruit jelly.
Alternatively, the biscuits can be sprinkled with juice.
Ingredients
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