Tropical Fruit And Coconut Trifle |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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This trifle can be made up to two days in advance. It is really good, I made it last week for my parents. and they loved it... The 30 minutes of prep time does not include 1 hour of chilling. Ingredients:
1 small pineapple, roughly chopped |
2 bananas, thickly sliced |
2 cans mango slices in syrup, drained and syrup reserved |
2 passion fruits, halved |
6 oz plain sponge cake, roughly chopped |
3 tbsp dark rum (optional) |
7 fl oz coconut cream |
18 oz fresh custard |
18 oz greek yogurt |
20 oz double cream |
6 tbsp dark muscovado sugar |
Directions:
1. Put the pineaple pieces into a large trifle bowl and add the banana and mango slices. Scrape out the passion fruit pulp and spoon over the other fruits in the bowl.
2. Top with the chopped sponge cake. Pour over the rum, if using, and 6 tbsp of the reserved mango syrup.
3. Mix together the coconut cream and custard, and pour over the sponge.
4. Whisk together the Greek yogurt and double cream in a bowl until thick. Spoon over the custard mix and spinkle with the muscovado sugar.
5. Cover and chill for at least 1 hour before serving.
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