Fresh Pineapple Trifles with Orange-Coconut Cream

Prep Time: 25 Minutes

Cook Time: 0 Minutes

Ready In: 25 Minutes

Servings: 4

Even easier: Buy fresh pineapple that's already been peeled.

Ingredients:

2/3 cup chilled heavy whipping cream

2 tablespoons frozen orange juice concentrate, thawed

2 tablespoons sweetened cream of coconut (such as coco lópez)

2 tablespoons powdered sugar

1 teaspoon finely grated orange peel

8 1/2-inch-thick slices angel food cake, each trimmed to 2 1/2-inch round

4 teaspoons white rum or brandy, divided (optional)

1/4 cup (about) strawberry jam

1 1/3 cups 1/3-inch cubes peeled fresh pineapple

8 tablespoons sweetened flaked coconut, divided

4 thin pineapple wedges (for garnish)

Directions:

1. Beat first 5 ingredients in medium bowl until stiff peaks form.
2. Line each of 4 old-fashioned glasses with angel food cake round and sprinkle with 1/2 teaspoon rum, if desired. Drop scant 1 tablespoon jam on each; spread jam to edge of cake. Top with heaping tablespoon pineapple cubes, heaping tablespoon cream mixture, and 1 tablespoon coconut. Repeat layering. Garnish each trifle with fresh pineapple wedge.
3. Per serving: 389 calories, 20 g fat, 1 g fiber Nutritional analysis provided by Bon Appétit

By RecipeOfHealth.com