Tropical Rum Trifle
Ingredients
- 2 mangoes, peeled and cut into 1/2-inch cubes*
- 1 (20-ounce) can pineapple chunks in syrup, undrained
- 1/3 cup coconut-flavored rum ⓘ
- 1 (10.75-ounce) frozen pound cake, thawed and thinly sliced ⓘ
- 2 bananas, sliced ⓘ
- 1 1/3 cups sweetened flaked coconut, toasted ⓘ
- 2/3 cup chopped macadamia nuts, toasted ⓘ
- 1 cup whipping cream ⓘ
- 1/4 cup powdered sugar ⓘ
- 1/4 teaspoon vanilla extract ⓘ
- Garnishes: mango, star fruit, toasted coconut, toasted macadamia nuts ⓘ
Instructions
- Stir together first 3 ingredients in a bowl. Cover and chill 20 minutes.
- Remove fruit from bowl with a slotted spoon, reserving syrup mixture.
- Brush pound cake slices with syrup mixture. Arrange half of slices in bottom of 4-quart bowl or trifle bowl. Top with half each of mango mixture, banana slices, Coconut Cream Custard, coconut, and macadamia nuts. Repeat layers.
- Beat whipping cream until foamy; gradually add sugar, beating until soft peaks form. Add vanilla; beat until blended. Spread evenly over top of trifle. Cover and chill 1 1/2 hours. Garnish, if desired.
- Note: For testing purposes only, we used Malibu Caribbean Rum with Coconut Flavor.
- *1 (24-ounce) jar refrigerated mango, drained and cut into 1/2-inch cubes, may be substituted.
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Nutrition & Diet Analysis (per serving)
662
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).