Ingredients
3 (10-oz.) bags frozen or fresh cranberries
1 3/4 c. granulated sugar
1/2 tsp. ground cinnamon
1 (13.66-oz.) can Thai Kitchen coconut milk
1 3/4 c. powdered sugar, divided
3 tbsp. fresh lime juice, plus finely grated zest for serving
1/4 tsp. Kosher salt
3 c. heavy cream
2 tsp. pure vanilla extract
2 (1-lb.) store bought or homemade pound cakes, sliced 1/2" thick
Preparation
Step 1In a medium saucepan, combine cranberries, 1 cup water, granulated sugar, and cinnamon. Place over medium-high heat and bring to a boil, stirring occasionally. Continue to boil until the cranberries burst and the juices thicken, stirring occasionally, about 8 minutes. Remove from the heat and let cool slightly.Step 2In a medium bowl, whisk together coconut milk, ¾ cup powdered sugar, lime juice, and salt. In a large bowl, beat cream, remaining 1 cup powdered sugar, and vanilla until stiff peaks form, about 2 to 3 minutes. Step 3Slightly overlap one-third of the pound cake in a 4-quart trifle dish and drizzle with 1/3 of coconut milk mixture. Spoon ⅓ of cranberry mixture over cake, spread to sides of dish. Dollop 1/3 of whipped cream over cranberry mixture and spread to sides of dish. Repeat twice.Step 4Cover and refrigerate at least 3 hours, or up to overnight.Step 5Before serving, sprinkle with lime zest.
Made it? Let us know how it went in the comment section below!
