Desserts > Trifles

Coconut and Pineapple Trifle Recipe

Ingredients with Measurements:
- 1 can of pineapple chunks (20 oz)
- 1 cup of shredded coconut
- 1 package of vanilla pudding mix (3.4 oz)
- 2 cups of milk
- 1 package of ladyfingers (7 oz)
- 1 cup of heavy cream
- 2 tablespoons of powdered sugar

Special equipment needed:
- Trifle dish
- Electric mixer

Step-by-step instructions:

1. Drain the pineapple chunks and set aside.
2. Toast the shredded coconut in a dry skillet over medium heat until golden brown. Set aside.
3. In a medium bowl, whisk together the vanilla pudding mix and milk until thickened. Set aside.
4. Arrange the ladyfingers in the bottom of the trifle dish.
5. Spoon half of the pudding mixture over the ladyfingers.
6. Add half of the pineapple chunks and half of the toasted coconut on top of the pudding.
7. Repeat layers with remaining ladyfingers, pudding, pineapple, and coconut.
8. In a separate bowl, whip the heavy cream and powdered sugar with an electric mixer until stiff peaks form.
9. Spread the whipped cream on top of the trifle.
10. Garnish with additional toasted coconut and pineapple chunks.


- Time:
Preparation time: 20 minutes
- Cooking time: 5 minutes
Temperature:
- Room temperature
Serving size:
- 8 servings

Nutritional information:
- Calories per serving: 350
- Total fat: 20g
- Saturated fat: 14g
- Cholesterol: 65mg
- Sodium: 180mg
- Total carbohydrates: 38g
- Dietary fiber: 2g
- Sugars: 26g
- Protein: 5g

Substitutions for ingredients:
- Canned mandarin oranges can be substituted for the pineapple chunks.
- Toasted almonds can be substituted for the shredded coconut.

Variations:
- Add a layer of sliced bananas between the ladyfingers and pudding.
- Use chocolate pudding mix instead of vanilla for a different flavor.
- Add a layer of fresh strawberries on top of the whipped cream.

Tips and tricks:
- Make sure to let the pudding set before layering it in the trifle.
- Use a serrated knife to cut the ladyfingers into smaller pieces if needed.
- Chill the trifle in the refrigerator for at least 2 hours before serving.

Storage instructions:
- Cover the trifle with plastic wrap and store in the refrigerator for up to 2 days.

Reheating instructions:
- This trifle is best served cold and does not need to be reheated.

Presentation ideas:
- Serve the trifle in a clear glass trifle dish to show off the layers.
- Top with additional toasted coconut and pineapple chunks for a colorful presentation.

Garnishes:
- Toasted coconut
- Pineapple chunks
- Fresh mint leaves

Pairings:
- Serve with a cup of hot coffee or tea.

Suggested side dishes:
- Fresh fruit salad
- Grilled chicken skewers

Troubleshooting advice:
- If the pudding is too thin, add more pudding mix and whisk until thickened.

Food safety advice:
- Make sure to store the trifle in the refrigerator at all times to prevent spoilage.

Food history:
- Trifles originated in England in the 16th century and were traditionally made with layers of custard, fruit, and cake.

Flavor profiles:
- This trifle has a sweet and tropical flavor from the pineapple and coconut.

Serving suggestions:
- Serve this trifle as a dessert at a summer barbecue or potluck.

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Taste: Sweet, Tropical, Creamy, Coconutty