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+ servings

Tropical Rum Trifle with Coconut Cream

Layers of coconut cream, rum-soaked pound cake, fruit, toasted coconut and macadamia nuts make this an irresistible tropical dessert.

Ingredients

For the coconut cream:

  • ¾ cup granulated sugar (150 grams)
  • ¼ cup cornstarch (28 grams)
  • 1 cup whole milk (237 ml)
  • 14 oz can unsweetened coconut milk (415 ml)
  • 4 large egg yolks

For the trifle:

  • 4 cups chopped strawberries, mango and pineapple , chopped
  • 1 tablespoon granulated sugar
  • 1 tablespoon rum
  • 3 cups coconut cream
  • 1 pound cake , cut in thin chunks
  • ½ cup flaked or shredded coconut , toasted (43 grams)
  • ¼ cup macadamia nuts , toasted (37 grams)

Instructions

To make the coconut cream:

  • Whisk together the sugar, cornstarch, milk, coconut milk and egg yolks in a medium saucepan. Cook over medium high heat while stirring constantly until thickened, about 5 minutes. Pass through a mesh strainer to remove any lumps. Chill completely.
  • Can be made up to 3 days in advance. Store in the fridge.

To assemble the trifle(s):

  • Toss together the strawberries, mango and pineapple chunks with the sugar and rum. Let sit for 15 minutes. Strain fruit and reserve the liquid.
  • Brush the cake chunks with the rum/fruit liquid.
  • In a large trifle or glass bowl, or in individual glasses or jars, add a thin layer of coconut cream. Arrange a layer of cake chunks on top, followed by a layer of fruit. Top trifle(s) with toasted coconut and macadamia nuts.
  • Chill until ready to serve.
Note: The longer the trifle sits in the fridge, the soggier its appearance. For best appearance, serve within 2 hours of assembly.

Nutrition

Calories: 727kcal, Carbohydrates: 104g, Protein: 15g, Fat: 29g, Saturated Fat: 19g, Cholesterol: 134mg, Sodium: 56mg, Potassium: 509mg, Fiber: 6g, Sugar: 40g, Vitamin A: 250IU, Vitamin C: 58mg, Calcium: 103mg, Iron: 3mg
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