Pina Colada Trifle

Servings: Serves: 10-12

Nutritional Information:

Per serving (380g)

Calories 637, Fat 21g, Saturates 14g, Sugars 87g, Salt 1.0g


Ingredients

For the Sponge Cake:

100g (1/2 cup)
150g (2/3 cup)
200g (2 cups)
200ml (7/8 cup)

For the Layers:

Method

1

Put coconut cream in the fridge until ready to use. Find a glass dish.

2

Bake a sponge cake about the size of the base of your serving dish. To do this cream the margarine and sugar until fluffy, stir in the remaining ingredients and bake in a greased baking tin at 180°C, (Gas Mark 4, 350° F) for approximately 25- 30 minutes. It’s ready when it's golden on top and a skewer comes out clean. Leave the cake to cool.

3

Put the cake into the serving bowl and soak with the Malibu and juice from the tinned pineapple.

4

Make up the vegan jelly according to the packet instructions. Leave to cool slightly. Meanwhile, drain the fruit cocktail and pineapple rings.

5

Pour the jelly over the sponge. Some may soak into the cake. Layer the pineapple rings in the jelly around the outside of the bowl and place a cherry in the middle of each one and put the tinned fruit cocktail mix into the middle of the jelly. Place in fridge to set.

6

When the jelly is set, pour over the custard.

7

When that layer is done, whip the coconut, icing sugar, silken tofu and xanthan gum until a thick whipped cream is formed.

8

Spoon over the top and decorate with any remaining cherries, pineapple and coconut flakes.

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