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Tropical Rum Trifle with Coconut Cream

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Layers of coconut cream, rum-soaked pound cake, fruit, toasted coconut and macadamia nuts make this an irresistible tropical dessert.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 5 minutes
Rest/Chill Time 2 hours 15 minutes
Servings 6 servings
Calories 727
Author Annalise


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)


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.


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