Name: Pina colada trifle
Prep time: 10 min
Total time: 10 min
Yield: 12
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

Love the idea of eating a tropical cocktail? This fast-as dessert delight is the one for you. Give your favourite dessert a pina-colada cocktail-inspired taste twist with coconut-flavoured cream, pineapple jelly, fresh fruit and toasted coconut flakes.

After more amazing trifle recipes?

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

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.

Pina colada trifle — Don’t have a large trifle dish? Layer in individual glasses for added glam.

Elle Vernon Contributing Food Editor

Elle is an experienced food editor, food stylist, chef and home economist. She always has tips, tricks and sneaky cheats up her sleeve to help everyone, no matter their cooking ability, to create delicious food for family and friends that impresses without the stresses.

Ingredients

Method

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