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.
Notes
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
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