2 cups coconut milk
1/2 cup sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
For the Cake Layer:
1 sponge or pound cake (store-bought or homemade), cubed
2 tablespoons coconut liqueur or syrup
1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
For the Garnish:
Sweetened shredded coconut, toasted
Pomegranate seeds or cranberries
White chocolate curls
Whisk coconut milk, sugar, and cornstarch then cook on medium heat until smooth and thick. Stir in vanilla and coconut extract and let cool.
Toast shredded coconut on medium heat until golden brown.
Make base layer of sponge cake, drizzle some coconut liquer. Add custard layer and whipped cream layer. Repeat until jar is full.
Garnish with toasted coconut, pomegranate seeds, and white chocolate. Serve chilled.