Pina Colada Trifle
Dive into a tropical paradise with this decadent Pina Colada Trifle, a dessert that’s as refreshing as it is indulgent. Layers of moist pound cake, juicy pineapple chunks, and a luscious coconut cream blend come together to create a dessert that’s bursting with island-inspired flavor. Infused with a hint of pineapple juice—plus a touch of rum for those who prefer an adult twist—this no-bake recipe is incredibly easy to assemble and perfect for entertaining. Garnished with toasted shredded coconut and vibrant maraschino cherries, this trifle doesn’t just taste heavenly; it looks stunning on the table too. Ideal for summer gatherings or whenever you crave a sweet taste of the tropics, this dessert requires minimal prep time and delivers maximum flavor impact.
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Recipe Information
Ingredients
- 400 grams Pound cake (or sponge cake)
- 400 grams Pineapple chunks (fresh or canned, drained)
- 240 ml Coconut cream
- 240 ml Heavy cream
- 50 grams Powdered sugar
- 30 ml Rum (optional)
- 50 grams Shredded coconut (toasted)
- 6 pieces Maraschino cherries (for garnish)
- 120 ml Pineapple juice
Instructions
Cut the pound cake into 2.5 cm (1 inch) cubes and set aside.
If using fresh pineapple, cut it into small chunks. If using canned pineapple, drain the liquid thoroughly.
In a large mixing bowl, whip the heavy cream with powdered sugar until soft peaks form.
Add the coconut cream to the whipped cream and gently fold them together until fully combined.
If using rum, combine it with the pineapple juice in a small bowl.
Using a trifle dish or individual serving glasses, start assembling the layers: Begin with a layer of pound cake cubes at the bottom.
Lightly drizzle the pineapple juice (or pineapple juice-rum mixture) over the cake layer to moisten it.
Add a layer of pineapple chunks over the cake, followed by a generous layer of the coconut cream mixture.
Repeat the layers (cake, pineapple juice, pineapple chunks, and coconut cream) until the trifle dish is full, finishing with a layer of coconut cream on top.
Top the trifle with toasted shredded coconut and maraschino cherries for garnish.
Refrigerate the trifle for at least 2 hours (or overnight) to allow the flavors to meld before serving.
Serve chilled and enjoy your tropical dessert!
Nutrition Facts
Calories |
4121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.6 g | 284% | |
| Saturated Fat | 151.9 g | 760% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 1391 mg | 60% | |
| Total Carbohydrate | 471.1 g | 171% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 361.7 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 284 mg | 22% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1371 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
