Tropical Trifle
Indulge in the vibrant flavors of paradise with this Tropical Trifle, a stunning no-bake dessert perfect for summer gatherings or any occasion that calls for a taste of sunshine. Layers of fluffy sponge cake, juicy pineapple, luscious mango, and tangy kiwi are beautifully complemented by a silky coconut custard lightly infused with vanilla. A drizzle of passion fruit pulp adds an irresistible tropical flair, while an optional garnish of shredded coconut and mint elevates its presentation. Ready in just 30 minutes (plus chilling time), this easy-to-assemble trifle is a refreshing, crowd-pleasing treat that combines creamy textures with bursts of natural fruit sweetness. Perfect for serving at BBQs, parties, or enjoying as a luxurious after-dinner dessert.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 400 grams Sponge cake
- 300 grams Pineapple chunks (fresh or canned, drained)
- 2 medium-sized Mango, diced
- 3 medium-sized Kiwi, peeled and sliced
- 100 grams Passion fruit pulp
- 250 ml Coconut milk
- 250 ml Heavy cream
- 100 grams Sugar
- 1 teaspoon Vanilla extract
- 50 grams Shredded coconut (optional, for garnish)
- 10 leaves Mint leaves (optional, for garnish)
Instructions
Cut the sponge cake into bite-sized cubes and set aside.
Prepare the custard by combining coconut milk, heavy cream, sugar, and vanilla extract in a saucepan. Heat gently over medium-low heat until the sugar dissolves and the mixture thickens slightly. Remove from heat and let it cool completely.
Layer the bottom of a large glass trifle bowl or individual serving glasses with a layer of sponge cake cubes.
Add a layer of mixed tropical fruits (pineapple chunks, diced mango, and sliced kiwi). Drizzle with passion fruit pulp for added flavor.
Pour a layer of the cooled coconut custard over the fruit and sponge cake. Smooth it out with the back of a spoon to ensure even coverage.
Repeat the layering process—sponge cake, tropical fruits, and custard—until the bowl is filled, ending with a layer of custard on top.
Optional: Sprinkle shredded coconut over the top and garnish with a few mint leaves for a decorative touch.
Refrigerate for at least 2 hours before serving to let the flavors meld and the custard set.
Serve chilled and enjoy your tropical trifle!
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 132 mg | 6% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 43.7 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 347 mg | 7% | |
*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.
