Tropical Trifle

Makes 16
Prep 15 m
Chill 120 m
Cook 5 m



Pineapple Custard:

  1. 1 of 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.


  1. 1 of 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.
  2. 2 of 2 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 Information for Tropical Trifle
Servings Per Recipe: 16
Per Serving: 306 kcal cal., 4 g pro., 34 g carb., 17 g Fat, total, 56 mg chol., 11 g sat. fat, 1 g fiber, 176 mg sodium