Tropical Trifle

Tropical Trifle
Servings: 16 Prep 15 mins Chill 2 hrs Cook 5 mins


  • Pineapple Custard:
  • 1/3 cup sugar
  • 3 tablespoons cornstarch
  • 2 cups half-and-half
  • 1 can (15.25 ounces) crushed pineapple in juice
  • 3 tablespoons light or dark rum
  • Trifle:
  • 2 cups heavy cream
  • 2 tablespoons sugar
  • 1 prepared angel food cake (14 ounces), cut into 1-inch cubes
  • 1 tablespoon liquid reserved, and 3 orange pieces reserved for garnish
  • 1 3/4 cups coconut, toasted (see Note)
  • Fresh mint leaves, for garnish (optional)

Make It

Pineapple Custard:

1. In a medium-size saucepan, stir together the sugar and cornstarch. Gradually stir in the half-and-half until well blended. Heat over medium heat, stirring, until the mixture thickens and comes to boiling; boil for 1 minute, stirring constantly. Remove the saucepan from the heat. Stir in the crushed pineapple along with its juice and the rum. Spoon into a bowl. Let stand until cooled to room temperature, stirring occasionally, for about 45 minutes.


2. In large bowl, beat together the heavy cream and sugar with an electric mixer on medium-high speed until stiff peaks form. In a 14- to 16-cup glass trifle bowl or clear glass dessert bowl, layer one-third of the cake cubes, followed by one-third of the pineapple custard. Sprinkle with one-third of the reserved mandarin orange juice. Then layer on one-third of the orange pieces, one-third of the whipped cream and 1/2 cup of the toasted coconut. Repeat layering 2 more times: cake cubes, custard, orange juice, orange pieces, whipped cream and coconut.

3. For a garnish, sprinkle the remaining toasted coconut and the reserved orange pieces over the top of the trifle. Cover and refrigerate until the trifle is thoroughly chilled, about 2 hours. Garnish with fresh mint leaves, if desired. Makes 16 servings.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 306, Fat, total (g): 17, chol. (mg): 56, sat. fat (g): 11, carb. (g): 34, fiber (g): 1, pro. (g): 4, sodium (mg): 176, Percent Daily Values are based on a 2,000 calorie diet.