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Pineapple and coconut trifle

Prep Time 20 minutes
Cook Time 40 minutes
Servings 6
Calories 559 kcal
Author Becky Excell

Ingredients

For the sponge layer

  • 250 g gluten-free Madeira cake
  • edible gold leaf (optional)
  • handful of fresh raspberries

For the coconut custard layer

  • 1 tin of full-fat coconut milk
  • 4 free-range egg yolks (as fresh as possible)
  • 50 g caster sugar
  • 40 g cornflour
  • 2 gelatine leaves

For the caramelised gold pineapple layer

  • 1 43g tin of Del Monte Gold Pineapple Chunks (drained)
  • 75 ml pineapple juice (from the pineapple tin)
  • 2 tbsp lime juice
  • 1 grated zest of 1 lime
  • 200 g caster sugar
  • 2 tbsp dairy-free margarine

For the meringue layer

  • 4 free-range egg whites (as fresh as possible and at room temperature)
  • 200 g caster sugar
  • 100 ml water
  • 1/2 tsp cream of tartar
Nutrition Facts
Pineapple and coconut trifle
Amount Per Serving
Calories 559 Calories from Fat 193
% Daily Value*
Fat 21.4g33%
Saturated Fat 11.8g74%
Sugar 64g71%
Protein 32g64%
* Percent Daily Values are based on a 2000 calorie diet.