Mango & coconut trifles
- Melissa Thompson – Journalist and food writer
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Serves 4
More effort
Prep: 50 mins
Cook: 15 mins
plus 3 hrs chilling and cooling
A star rating of 5 out of 5.3 ratingsRate
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Transform the humble trifle into a modern dessert with the help of mango, rum and coconut flavours. It makes a marvellous dessert at Christmas
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Ingredients
Nutrition
Units:
MetricUS
-
3 gelatine leaves
-
50ml orange juice
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250g canned mango pulp
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8 sponge fingers
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4 tsp dark rum
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1 ripe mango
halved, peeled and sliced
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16 fresh or frozen raspberries
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400ml can coconut milk
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600ml double cream
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1 tsp vanilla extract
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3 egg yolks
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80g caster sugar
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1 tbsp cornflour
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3 tbsp milk
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80g coconut flakes
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1 lime
zested
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Nutrition: Per serving
- kcal925
- fat77g
- saturates51g
- carbs44g
- sugars34g
- fibre3g
- protein9g
- salt0.34g
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Method
-
step 1
Put the gelatine in a bowl, cover with cold water and leave to soak for 10 mins. Meanwhile, warm the orange juice in a small pan over a low heat. Squeeze the water from the gelatine, then whisk into the juice over the heat until the gelatine has dissolved. Don’t let the mixture bubble, or the jelly won’t set. Stir in the mango pulp until combined.
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step 2
Divide the sponge fingers between four dessert glasses, breaking to fit if needed, and press into the bases. Pour over the rum, then add a few mango slices and four raspberries each. Spoon the jelly mixture into the glasses so the fruit and sponges are covered. Chill for 2 hrs until set.
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step 3
Meanwhile, heat the coconut milk in a saucepan over a medium heat, stirring continuously until reduced by about a third. Whisk in half the cream and all the vanilla, then bring everything to a simmer.
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step 4
Mix the egg yolks with 50g sugar, the cornflour and milk in a large heatproof bowl until smooth. Slowly pour in the hot coconut cream while whisking to incorporate. Return to the saucepan over a medium-low heat, stirring for 5-7 mins until you have a thick but pourable custard. Remove from the heat, pour into a bowl and cover the surface with baking parchment. Leave to cool completely, then chill for at least 1 hr, or up to 24 hrs.
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step 5
Pour the custard over the set jellies and chill for another 2 hrs.
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step 6
Heat the oven to 160C/140C fan/gas 5. Sprinkle the coconut flakes over a baking sheet and bake for 4 mins, or until just toasted.
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step 7
Whip the remaining cream with the rest of the sugar to soft peaks using an electric whisk and spoon over the custard layer. Sprinkle over the lime zest and toasted coconut. Will keep chilled for up to 24 hrs.
Recipe from Good Food Vegetarian Christmas, December 2020
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A star rating of 5 out of 5.3 ratings
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