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.  

TP's Hawaiian Chicken Burgers

As a lover of the BK [Burger King] Hawaiian Chicken burger, who's actively trying to 'be healthy' and avoid fast food, this was the perfect home made indulgence. 

The man of the house, who shall be known as TP, created these delicious mouth watering temptations on a whim, but they will be on household repeat for sure. 

Burger

• 2 - 3 large free range chicken breasts (500 grams) 
• 3/4 c flour
• 1 tsp cayenne pepper 
• 1 tsp chilli flakes
• 1 tsp mixed herbs
• 1 tsp turmeric
• oil for cooking - rice bran works well as it has a high heat temperature
• 6 rashers of rindless free range bacon 
• Can of pineapple rings, drained 
• 6 pack of burger buns, sliced

Preheat oven to 220•C and line a baking tray with baking paper. Arrange 6 rashers of bacon on tray, and bake for 15 - 20 mins till at your preferred crispiness. * You can also bake the chips while the bacon is cooking.

Place the chicken between two pieces of cling film and pound with a rolling pin to flatten out.

Remove cling film and pat dry with paper towels. Cut into 6 roughly equally sized pieces.
Combine flour, cayenne, chilli flakes, mixed herbs and turmeric in a bowl. Coat each chicken piece liberally in this mix.

Heat 1/2cm of cooking oil in a frying pan. Fry the chicken for 3-4 minutes per side, till cooked through. You should be able to fit three pieces of chicken in the pan at the same time. Once the chicken is cooked, reduce heat to low and arrange the pineapple rings in the same pan, turning once.

I also like to flick the oven onto grill for a few minutes at the end of cooking, to toast the buns - cut side up - just be careful that they don't burn.

Slaw 

• 1/2 green cabbage, finely shredded
• 4 carrots, peeled and grated
• 1/3 cup whole egg mayonnaise - I go for full fat, but low sugar variety. 
• 2 pineapple rings, finely chopped

Mix all ingredients using two large spoons to incorporate the mayonnaise well. This does take a little time, so be patient. Taste and season with a little salt if required.

To serve: 

• Sweet Chilli sauce - optional - for the burgers
• Sliced tomatoes
• Thick cut oven roasted potato chips. We bought Pam's thick cut, which are just potato and canola oil, no added flavourings or salt. * Bake while the bacon is cooking
• Tomato Sauce - for the chips 

To assemble 

Smear a little chilli sauce on the bottom half of the burger bun, and smear some mayo on the top half. Layer on top of the chilli sauce, cheese, followed by chicken, bacon, pineapple, tomato and a large spoonful of slaw on top. Top with the bun lid and serve alongside extra slaw, chunky fries and tomato sauce. 

Pina Colada Tart

Pineapple and coconut go hand in hand really, and has been a bit of a theme in my house of late. Maybe something to do with summer and the Pina Colada season coming up. 

Either way, these two work fabulously together. I based this recipe on a frangipane tart recipe, but instead of making the filling with ground almonds, using desiccated coconut. I think fresh coconut would work well if you have it also. I used fresh pineapple in this recipe, you could easily use tinned which would add a little bit of extra sweetness. It's fantastic served with whipped coconut cream, but you could easily use regular cream or yogurt. A drizzle of homemade pineapple curd on top adds an extra sweet kick too. 

Coconut and Pineapple Tart (Serves 8 - 12): 

• 100 grams butter, cold, diced
• 1 3/4 cups plain flour
• 1/4 tsp salt
• 1 egg yolk
• 2 - 3 tbsp cold water
• 125 butter, softened
• 1/2 cup caster sugar
• 1 1/4 cup desiccated - or freshly grated - coconut
• 2 tbsp Malibu coconut rum - optional
• 1 whole egg + remaining 1 egg white 
• 1/4 cup white flour
• 1/2 pineapple, peeled, cored and chopped - or half a tin of pineapple, drained
• Tin of full fat coconut cream, to serve - or yogurt or regular whipped cream
• Pineapple curd, to serve - optional

In a bowl place flour, cubed butter, and salt. Rub together using fingers until it resembles breadcrumbs. To speed up the process you can do this in a food processor, which makes it very quick and easy, but is less therapeutic. Once rubbed in, add the beaten egg yolk and enough chilled water to form a firm dough. Knead lightly before covering loosely in glad wrap and chill 30 mins. 

Make a cup of tea and relax for a while. 
Grease a 30cm tart tin and preheat oven to 180 degrees. If using fresh pineapple, peel, core and cut into chunks and set aside. If using tinned pineapple, drain and set aside. 

Remove pastry from the fridge and roll out on a lightly floured surface. fold over rolling pin and use this to lift it over the tart tin. Press gently into tin and roll the pin over the top to trim edges. 

Next, cream the 125g of room temperature butter and caster sugar till light and fluffy. Add the eggs one at a time, then flour, coconut and Malibu. Mix to form a batter. Spread batter into the tart tin. Finally arrange pineapple chunks on top of coconut batter. Sprinkle caster sugar over the top.

Bake in a hot oven for 50 minutes. You'll see the pastry come away from the sides of the tin when it is done. If it becomes too golden while cooking, you could cover with foil while the filling and pastry continues to cook. 

Allow to cool before serving. To whip coconut cream, place a full fat can of coconut cream in the fridge to chill. Once chilled open and scoop the solid white coconut fat from the top into a bowl. Whip with an electric beater until creamy. You could always add a dash of Malibu to this too and it tastes awesome with a drizzle of my pineapple curd on top too. 

Serve with whipped coconut cream, and a drizzle of pineapple curd.