Pina colada Trifle

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

Chopped pineapple

Coconut cream custard

Whipped cream

Toasted coconut

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

1Tbsp. Cornflour

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.

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About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
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4 Responses to Pina colada Trifle

  1. Uisce úr says:

    Cornflour: corn starch

  2. Helen says:

    Those of us in the US need assistance with the measurements and the ingredient names.

please comment

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