Tropical Rum Trifle

Eats Now Editorial Team · Baking & Desserts

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Tropical Rum Trifle – a delicious recipe with mangoes, pineapple, coconut flavor, cake, bananas, batch coconut cream custard. Easy to follow and perfect for any occasion.

Servings: persons

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

1
Stir together mangoes, pineapple and rum.
2
Cover and chill 20 minutes.
3
Remove fruit from bowl, leaving syrup.
4
Brush pound cake slices with syrup.
5
Layer cake/fruit/custard/nuts in bowl (nice and tall or trifle bowl best, use what you have).
6
Whip cream, gradually add sugar and finally vanilla.
7
Spread evenly over the top.
8
Cover and chill 1.5 hours.
9
Garnish with fruit (mango, pineapple or star fruit) if desired.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Quick Info

Servings
4 servings
Category
Baking & Desserts

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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