Piña colada trifle

Name: Piña colada trifle
Prep time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 1 Waitrose Supersweet Large Pineapple; 3 unwaxed limes, zest of all, juice of 2; 3 tbsp light brown soft sugar; 5 tbsp coconut rum; 2 Madeira loaf cakes; 750 ml Ambrosia Deluxe Custard, chilled; 300 ml pot double cream; 50 g icing sugar, sifted; 160 ml can coconut cream, chilled; 18 g pack coconut chips

Enjoy sunny holiday vibes whatever the weather with this tropical, no-bake take on the classic crowd-pleasing dessert.

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Vegetarian

Serves8
CourseDessert
Prepare40 mins
Cook-
Total time40 mins
Plusmacerating + chilling

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Ingredients

1 Waitrose Supersweet Large Pineapple
3 unwaxed limes, zest of all, juice of 2
3 tbsp light brown soft sugar
5 tbsp coconut rum
2 Madeira loaf cakes
750ml Ambrosia Deluxe Custard, chilled
300ml pot double cream
50g icing sugar, sifted
160ml can coconut cream, chilled
18g pack coconut chips

Method

Slice the top and bottom off the pineapple. Stand it upright and carefully slice off the skin, cutting from top to bottom and working your way around. Cut into eighths (again from top to bottom), then cut out the core and discard. Slice the rest into 1-2cm-thick triangles. Put in a bowl with the zest and juice of 2 limes, the brown sugar and 3 tbsp coconut rum. Stir, cover and set aside to macerate for 1-2 hours, stirring halfway. Strain the pineapple over a bowl to catch the juices.
Trim the darker edges off the loaf cakes to neaten them (you can trim them all for perfect presentation but it’s not essential), then cut into 1.5cm-thick slices. Arrange in 2 layers in the base of a trifle dish (around 19cm diameter and 14cm deep), cutting as necessary to fit. Spoon over the pineapple macerating juices. Arrange the pineapple in 2-3 layers on top, ensuring it is flush against the sides of the dish. Pour over the custard, cover and chill for at least 1 hour.
In a large bowl, whisk the double cream and icing sugar to soft peaks. In a separate bowl, briefly whisk the coconut cream and remaining 2 tbsp rum until smooth. Stir the coconut cream mixture into the double cream until thick and holding its shape, then spoon onto the custard layer. Chill for up to 4 hours. To serve, scatter over the coconut chips and remaining lime zest.