Ingredients
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
Method
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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.
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Put cream, coconut-milk powder and sugar in a large bowl and beat with electric hand mixer until firm peaks form.
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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.
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Drizzle sponge roll with combined pineapple juice and rum.
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Top with custard, followed by half of the pineapple and half of the orange jelly.
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Spoon coconut cream over the top, then scatter with remaining jelly.
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Arrange fruit on top. Scatter with coconut flakes and decorate with pineapple fronds. Serve.
