2 x 85g packet pineapple-flavoured jelly crystals
2 x 85g packet orange-flavoured jelly crystals
600ml thickened cream
50g sachet coconut-milk powder
2 Tbsp icing sugar mixture
400g jam sponge roll, thinly sliced into 14 rounds
100ml pineapple juice
50ml coconut-flavoured white rum
1.2kg double thick vanilla custard
¼ ripe pineapple, peeled, cut into wedges, green fronds reserved
1 mango, thinly sliced
125g punnet raspberries
4 thinly sliced rounds of lime
2 passionfruit, halved
Toasted coconut flakes, to garnish
Empty pineapple jelly crystals into a large heatproof jug. Add 500ml boiling water and stir until crystals have dissolved. Pour into a 13.5cm square plastic container. Repeat with orange-flavoured jelly, setting both in separate containers in the fridge overnight. Dice jelly into cubes.
Put cream, coconut-milk powder and sugar in a large bowl and beat with electric hand mixer until firm peaks form.
Arrange sponge roll pieces in the base of a 20cm glass trifle dish, starting by pushing slices upright onto side of the dish, then pile remaining sponge in the centre.
Drizzle sponge roll with combined pineapple juice and rum.
Top with custard, followed by half of the pineapple and half of the orange jelly.
Spoon coconut cream over the top, then scatter with remaining jelly.
Arrange fruit on top. Scatter with coconut flakes and decorate with pineapple fronds. Serve.