Waitrose and Partners
Piña colada trifle

Piña colada trifle

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

5 out of 5 stars(1) Rate this recipe
  • Serves8
  • CourseDessert
  • Prepare40 mins
  • Cook-
  • Total time40 mins
  • Plusmacerating + chilling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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


  1. 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.

  2. 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.

  3. 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.


Typical values per serving when made using specific products in recipe


2,899kJ/ 695kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Book a slot
Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars1 rating