Tropical Rum Trifle

"Make Coconut Cream Custard first."
 
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Ready In:
45mins
Ingredients:
11
Serves:
10-12
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ingredients

  • 2 mangoes, 1/2 inch cubes
  • 20 ounces pineapple chunks, undrained (they call for in syrup, I use in water)
  • 13 cup coconut flavor rum (plain rum will do well)
  • 11 ounces lb cake, sliced thinly (could use sweet biscuits instead)
  • 2 bananas, sliced
  • 1 batch coconut cream custard
  • 1 cup whipping cream
  • 1 13 cups coconut, sweetened flaked and toasted
  • 23 cup macadamia nuts, toasted and chopped (almond or pecan will do)
  • 14 cup powdered sugar
  • 14 teaspoon vanilla extract
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directions

  • Stir together mangoes, pineapple and rum. Cover and chill 20 minutes.
  • Remove fruit from bowl, leaving syrup.
  • Brush pound cake slices with syrup.
  • Layer cake/fruit/custard/nuts in bowl (nice and tall or trifle bowl best, use what you have).
  • Whip cream, gradually add sugar and finally vanilla.
  • Spread evenly over the top.
  • Cover and chill 1.5 hours.
  • Garnish with fruit (mango, pineapple or star fruit) if desired.

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RECIPE SUBMITTED BY

As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.
 
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