Food

Pina colada trifle

Escape to the tropics with this festive dessert.
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10M

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.

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Ingredients

Method

1.

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. 

2.

Put cream, coconut-milk powder and sugar in a large bowl and beat with electric hand mixer until firm peaks form.

3.

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.

4.

Drizzle sponge roll with combined pineapple juice and rum.

5.

Top with custard, followed by half of the pineapple and half of the orange jelly.

6.

Spoon coconut cream over the top, then scatter with remaining jelly.

7.

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.

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