Pineapple coconut trifle layers sponge, vanilla custard, fruit and cream in small glasses. Drain the pineapple thoroughly so the layers stay distinct rather than becoming watery.
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Recipe at a Glance
- Yield: 6 cups
- Preparation: 30 minutes
- Cooking: 8 minutes
- Resting and chilling: Cool custard; chill assembled cups at least 2 hours
Table of Contents
Ingredients
Custard
| Ingredient and amount |
|---|
| 400 ml whole milk |
| 3 large egg yolks |
| 50 g granulated sugar |
| 25 g cornstarch |
| 1 teaspoon vanilla extract |
Layers
| Ingredient and amount |
|---|
| 250 g plain ready-made sponge cake, cubed |
| 300 g drained canned pineapple chunks |
| 250 ml cold heavy cream |
| 1 tablespoon powdered sugar |
| 30 g desiccated coconut, lightly toasted |
Before You Start
Cool custard completely before layering with whipped cream.
Directions
1. Cook custard
Heat milk until steaming. Whisk yolks, sugar and cornstarch, slowly whisk in milk and return to pan. Whisk over medium heat until thick and bubbling; cook 1 minute more. Add vanilla.
2. Cool
Transfer to a shallow bowl, cover the surface and cool promptly. Refrigerate until cold.
3. Prepare cream
Whip cream and powdered sugar to soft peaks. Drain pineapple and pat off excess juice.
4. Layer
Divide sponge cubes among six glasses, add custard and pineapple, then repeat layers if space allows. Finish with whipped cream.
5. Chill
Cover and refrigerate at least 2 hours. Add toasted coconut shortly before serving.
Cook’s Tips
- Cool custard completely before layering with whipped cream.
- Measure the ingredients before starting, use the stated pan size and follow the doneness cues rather than the clock alone.
Storage
Keep covered and refrigerated for up to 2 days. Add coconut near serving so it stays crisp.
Frequently Asked Questions
Can I use fresh pineapple?
Yes. Dice ripe pineapple finely and drain excess juice before layering.
Can I use prepared custard?
A thick chilled vanilla custard can replace the homemade portion.