Gluten-Free Cranberry Coconut Trifle

Ingredients:

• 3 cups low-fat milk, divided
• 1/3 cup cornstarch
• 3 large eggs, beaten
• 1 teaspoon gluten-free coconut extract (see tips)
• 1/4 teaspoon salt
• 1 15-ounce can “lite” coconut milk
• 2/3 cup granulated sugar
• 2 12-ounce bags cranberries (6 cups)
• 1 cup unsweetened cranberry juice
• 1 cup granulated sugar
• 1/2 cup honey or agave nectar (see tips)
• 5 large eggs
• 3 tablespoons unsalted butter
• 2 teaspoons coconut extract
• 1 1/4 cups gluten-free all-purpose baking flour
• 2/3 cup granulated sugar
• 1/2 teaspoon salt

Source