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.

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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