Tropical Rum Trifle
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
10-12
ingredients
- 2 mangoes, 1/2 inch cubes
- 20 ounces pineapple chunks, undrained (they call for in syrup, I use in water)
- 1⁄3 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 1⁄3 cups coconut, sweetened flaked and toasted
- 2⁄3 cup macadamia nuts, toasted and chopped (almond or pecan will do)
- 1⁄4 cup powdered sugar
- 1⁄4 teaspoon vanilla extract
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.