This Pina Colada Trifle can be made boozy or non-alcoholic and is an all seasons recipe. Perfect for potlucks, Sunday dessert or as a special week night dessert
1Store-bought Loaf Cakecubed (Vanilla, Madeira, Sponge – any small loaf type cake without icing)
1can410 grams Pineapple Pieces, drained, but keep the Syrup/Juice aside ( 15 oz can )
¼cupMalibu Rumor Rum Essence, optional (quantity to your preference – stir into the retained Pineapple Syrup/Juice)
1cupDesiccated Coconuttoasted (I dry-toast my Coconut in a small skillet for a about 2 minutes, stirring all the time)
10Red Glace Cherriesto decorate (more of you prefer)
Instructions
Whisk the Milk and Pudding according to the instructions on the packet – set aside for 2 or 3 minutes to start setting
Beat the Fresh Cream until stiff peak forms – fold it into the Pudding mixture
Place half of the Ingredients in this order in a serving bowl – cubed Cake, a few splashes of Pineapple Syrup/Juice, Pudding mixture, Pineapple pieces and the Toasted Coconut
Repeat the layers with the other half of the ingredients
Decorate with Glace Cherries (see note below)
Notes
Additional whipped cream can also be added as a topping/decoration
Nutrition Facts
Pina Colada Trifle
Amount per Serving
Calories
287
% Daily Value*
Fat
16
g
25
%
Saturated Fat
10
g
63
%
Polyunsaturated Fat
5
g
Cholesterol
44
mg
15
%
Sodium
189
mg
8
%
Carbohydrates
28
g
9
%
Fiber
1
g
4
%
Sugar
18
g
20
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.