A delightful tropical dessert with layers of sponge cake, fresh pineapple, coconut cream, and a hint of rum.
Piña Colada Trifle
Perfect for those with dietary restrictions as it can be made gluten-free and egg-free.
Ingredients
- Agar agar powder
- 1 Fresh pineapple (cubed)
- Fresh pineapple juice
- Coconut cream
- Sugar
- Sponge cake (Can use gluten-free or store-bought. For a homemade gluten-free version, try using coconut flavoring instead of vanilla, and aquafaba instead of eggs)
- Rum (Can be skipped for an alcohol-free version. Use rum flavoring if desired)
- Custard (Can be skipped if needed. An eggless version can be used)
Directions
- Prepare the sponge cake according to your chosen recipe.
- Prepare the custard according to your chosen recipe.
- In a trifle dish, add a layer of cake and pineapple. Sprinkle some rum over this layer.
- Prepare the agar agar with the pineapple juice and pour it over the cake and pineapple layer.
- Allow this layer to cool.
- While it is cooling, whip the coconut cream with sugar to make coconut whipped cream.
- Add a layer of custard and/or coconut cream to the trifle dish.
- Add another layer of cake and pineapple.
- Top with more coconut cream.
- Garnish with any additional toppings as desired.
- Serve and enjoy!