Pina Colada Trifle

I like Pina Colada's, and being caught in the rain... then this is the trifle recipe you've been dreaming of. Okay, maybe not the rain part, though there is something ridiculously refreshing about being caught in a summer rain pour on a hot sticky day.  

Needless to say, this trifle is also a refreshing summer (let's be honest - any time of year) dessert. What's not to like about trifle... cake, fruit, custard, booze... all mingled together to create a flavour explosion, and this cocktail inspired version really does take you to the tropics. 

Also, by using coconut cream and coconut milk to make the custard it becomes dairy free - so great for those people who aren't partial to milk and cream. It also means it's a little bit less rich on the stomach, which makes going back for seconds that little bit less guilty. 

NOTE: To make the coconut custard I chilled two cans of coconut cream (full fat = full flavour) and when opened poured the liquid in to make the custard and reserved the thick cream for whipping on the top of the trifle. If you're not a fan of the thick whipped coconut cream topping them don't bother chilling and separating the coconut cream. Just use the lot, and reduce the amount of additional coconut milk by 1 cup.  

Ingredients (Serves approx 12):

• 6 egg yolks
• 2 cans of coconut cream - full fat - chilled and separated (see NOTE above)
• 2 cups of coconut milk - This time I used the Vitasoy Unsweetened COCO-NUT milk, but I also highly recommend the Little Island Coconut Milk.   
• 1/2 cup caster sugar
• 1 whole pineapple, peeled, cored, and chopped into bite sized chunks - If not in season you could use 2 tins of pineapple pieces instead. 
• 2 cups of Golden Circle Pine Coconut Fruit Drink - alternatively pineapple juice can be used, but will be a little sweeter
• 3/4 cup of Malibu Coconut Rum
• 1 large pre-made sponge cake - I used one that was approx 30 x 18 x 8cm * Note: Store bought sponge may not be dairy free if this is a requirement. 

First prepare the coconut custard. This can be done a day or two in advance, and needs to be done early so that it has time to cool thoroughly before assembling the trifle. 

In a large saucepan whisk the egg yolks, sugar, coconut liquid from the canned coconut cream and additional coconut milk. Place on a medium-low heat and whisk constantly for about 10 minutes till custard begins to thicken. The time will vary depending on your stove top, but be sure to whisk or stir so that it does not stick to the bottom. Once it begins to thicken remove from the heat. You can aid the cooling by placing the whole saucepan into a sink filled with cold water so that the water comes midway up the side of the saucepan. Otherwise leave to cool to room temperature before transferring to the fridge to cool further. 

Prepare the pineapple by peeling, coring, and chopping into bite-sized chunks.

Prepare the remaining chilled coconut cream from the cans by whisking till smooth. I sweetened and thinned mine a little by adding a splash of the Pine Coconut juice till it was the desired consistency. 

Prepare the liquid by combining the Pine Coconut Fruit Drink and the Malibu Coconut Rum in a jug. 

To assemble the trifle place a layer of sponge cake into the base of a large glass trifle bowl. I broke the sponge into pieces to make it fit snugly into the bowl. Pour 1/3 of the liquid mixture over the sponge then top with half of the chopped pineapple chunks. Next pour over 1/3 of the custard. Repeat, layering sponge, juice, pineapple, custard, sponge, juice, custard and finally top with the coconut cream. 

I used two spoons to shape the coconut cream into quenelles to decorate the top, then finished it off with a scatter of finely chopped leftover pineapple and sprig of mint. Alternatively you can as I mentioned above thin your coconut cream with a little juice so it's more spreadable to cover the top completely.