Brownie Trifle with Toasted Coconut

This mini brownie trifle with toasted coconut uses your favorite brownie recipe and a cream cheese layer to make beautiful desserts for any occasion.

Hey there, House of Wood readers! It’s Sara from Biscuits & Burlap, back to bring you another delicious recipe! In weeks past, we’ve brought Lemon Cheesecake Mini Tarts  as well as Spring Salad with Asparagus, Oranges, and Goat Cheese. This week we’re showing you how to make a brownie trifle with toasted coconut.

As you can see from the pictures, we made these trifles miniature style, but that’s totally a personal preference. In our family, we’ve found that people are more inclined to go for dessert if there are small individual servings, versus a huge cake or pie they have to cut pieces of, so we made our trifles in small glasses. If you’re making your trifle to take to a party, though, you may want to make one big beautiful brownie trifle in a glass dish and scoop out servings.

One great thing about this brownie trifle recipe is that you can use any brownie recipe your heart desires. Not a big baker? Use a box mix! We won’t tell anyone. Want to go all out? You can’t go wrong with my great aunt’s foolproof brownies. Any recipe that makes a full 8 x 8 or 9 x 9 pan of brownies will work just fine.

Now, this cream cheese layer. I don’t know about you, but anything with cream cheese is fine by me. This layer happens to have cream cheese, fresh whipped cream, vanilla, and sweetened condensed milk. As my grandma would say, there’s nothing but good stuff in it, so it’s gotta be good! If you can, try not to skip whipping your own cream and shortcut to the store-bought stuff. Those “whipped toppings” are full of chemicals and the real stuff is so much better.

Combine the cream cheese, milk, whipped cream, and vanilla to make the creamy layer, and crumble up your brownies. Layer the brownie crumbles and cream cheese layers as many times as it takes to fill your dish or dishes and then top with toasted coconut.

Brownie Trifle with Toasted Coconut

Print Recipe

This mini brownie trifle with toasted coconut uses your favorite brownie recipe and a cream cheese layer to make beautiful desserts for any occasion.

• Author: Sara Brand
• Prep Time: 30
• Cook Time: 10
• Total Time: 40 minutes
• Yield: 10-15 servings 1x
• Category: Dessert

Ingredients

Scale 1x2x3x

• 1 recipe brownies (for 8x8 or 9x9 pan), crumbled
• 8 oz. cream cheese, room temperature
• 2 tsp. vanilla extract
• 1 cup sweetened condensed milk
• 1 cup heavy cream, whipped
• 1 cup sweetened coconut

Instructions

1. Beat cream cheese, vanilla extract, and sweetened condensed milk with a mixer at medium speed until well blended.
2. Carefully fold in whipped cream until well blended. Chill before making trifles.
3. Brown coconut in skillet over medium to medium-low heat, stirring until toasted – about 7-8 minutes.
4. Layer in small glasses or dessert dishes, beginning with brownie crumbles, then cream cheese layer, then coconut. My dishes took 2 layers of each, but add more layers for deeper dishes.

Let us know what you think about our brownie trifle with toasted coconut below! Be sure to stop by the Southern food blog my mom and I write together, Biscuits & Burlap, to see what classic Southern favorites and creative takes on those classics we’ve been cooking lately!

Love,
Sara