Creole Christmas Trifle | Cruise Scoop

Ingredients

• 10½ cups sweetened flaked coconut
• 4 teaspoons pure vanilla extract
• 28 ounces sweetened condensed milk
• 1 quart milk
• 2 cups granulated sugar
• 1 teaspoon pure vanilla extract
• 10 egg yolks, beaten
• ½ cup cornstarch
• ½ cup water
• 2 cups sweetened flaked coconut
• 2 tablespoons unsalted butter
• 1 quart heavy cream
• ¼ cup granulated sugar
• 1 cup Grand Marnier
• 4 pints fresh raspberries