Mango Coconut Trifle
This Mango Coconut Trifle is the kind of dessert that disappears the second you set it on the table. No baking, no fuss. Just beautiful layers and big tropical flavor that tastes like summer in every single bite.
Servings: 18 servings
Ingredients
Mango Custard
- 2 3.4 ounce packages instant coconut pudding mix
- 2 cups full-fat coconut milk
- 2 cups milk
- 1 cup mango juice
Coconut Whipped Cream
- 2 cups heavy whipping cream
- 1/4 cup cream of coconut
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Assembly
- 16 ounce pound cake cut into 1-inch cubes
- 4 large ripe mangos
- 1/3 cup mango juice for soaking
- 1-2 cups frozen whipped topping (thawed) for garnish
- 1/2 cup toasted coconut for garnish
- 1/2 cup fresh mint for garnish
Instructions
- In a medium bowl, whisk the vanilla pudding mix, coconut milk, whole milk, and mango juice together until smooth and thickened, about 2 minutes. Refrigerate for at least 15 minutes to set.
- In a large mixing bowl, beat the heavy whipping cream, cream of coconut, powdered sugar, and vanilla extract with a hand or stand mixer until stiff peaks form. Refrigerate until ready to use.
- Arrange half the pound cake cubes in the bottom of a large trifle dish or glass bowl. Drizzle with half the mango juice.
- Spread half the mango custard evenly over the cake.
- Scatter half the fresh diced mango over the custard.
- Spoon half the coconut whipped cream over the mango. Layer the remaining pound cake, mango juice, mango custard, fresh mango, and coconut whipped cream.
- Top with a generous crown of whipped topping, toasted coconut flakes, diced mango, and fresh mint. Refrigerate for at least 1 hour before serving to allow the layers to set and meld together.
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