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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 mangoes, peeled and cut into 1/2-inch cubes |
1 (20-ounce) can pineapple chunks in syrup, undrained |
1/3 cup coconut-flavored rum |
1 (10.75-ounce) frozen pound cake, thawed and thinly sliced |
2 bananas, sliced |
coconut cream custard |
1 1/3 cups sweetened flaked coconut, toasted |
2/3 cup chopped macadamia nuts, toasted |
1 cup whipping cream |
1/4 cup powdered sugar |
1/4 teaspoon vanilla extract |
garnishes: mango, star fruit, toasted coconut, toasted macadamia nuts |
Directions:
1. Stir together first 3 ingredients in a bowl. Cover and chill 20 minutes.
2. Remove fruit from bowl with a slotted spoon, reserving syrup mixture.
3. Brush pound cake slices with syrup mixture. Arrange half of slices in bottom of 4-quart bowl or trifle bowl. Top with half each of mango mixture, banana slices, Coconut Cream Custard, coconut, and macadamia nuts. Repeat layers.
4. Beat whipping cream until foamy; gradually add sugar, beating until soft peaks form. Add vanilla; beat until blended. Spread evenly over top of trifle. Cover and chill 1 1/2 hours. Garnish, if desired.
5. Note: For testing purposes only, we used Malibu Caribbean Rum with Coconut Flavor.
6. *1 (24-ounce) jar refrigerated mango, drained and cut into 1/2-inch cubes, may be substituted.
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