Pinacolada trifle, assembled from rum-soaked sponge cake, chopped fresh pineapple, coconut cream custard, whipped cream and toasted shredded coconut.
No jelly in this one but you could add it if you like.
A large sponge cake, broken up in a large bowl
A few generous tots of rum and some pineapple juice to soak the cake
Coconut cream custard
Coconut cream custard:
1 x 400g can coconut cream
2 cups milk
6 egg yolks
1/2 cup green coconut water
1/3 cup caster sugar
2tsp vanilla essence.
Combine milk and coconut cream and bring to a boil in a saucepan
Whisk egg yolks, sugar, cornflour and coconut water in a bowl or jug
When the milk is boiling pour the hot liquid into the cold yolk mixture whisking all the while
Return the mixture to the saucepan and bring to a gentle simmer while whisking until the custard thickens
Mix in the vanilla essence.
When it cools pour it over the trifle and top with whipped cream and toasted coconut.