Caramelised pineapple and coconut trifle with rum syllabub

Caramelised pineapple and coconut trifle with rum syllabub

A boozy, fruity trifle with coconut custard is the perfect end to an evening. This show-stopping dessert might even be better than your gran’s.

Caramelised pineapple and coconut trifle with rum syllabub

Check out more impressive Christmas desserts.

  • Serves icon Serves 12-14
  • Time icon Hands-on time 1 hour, oven time 8-10 min, plus at least 1 hour chilling

A boozy, fruity trifle with coconut custard is the perfect end to an evening. This show-stopping dessert might even be better than your gran’s.

Check out more impressive Christmas desserts.

Nutrition: per serving

Calories
403kcals
Fat
21.8g (13.3g saturated)
Protein
4.8g
Carbohydrates
40g (34.5g sugars)
Fibre
1g
Salt
0.2g

Ingredients

  • 200g readymade madeira cake, cut into slices
  • 200g caster sugar
  • ½ pineapple, peeled and cut into small triangles
  • 5 tbsp pineapple juice
  • 125g pomegranate seeds
  • Zest and juice 1 lime
  • 50ml coconut or dark rum

For the coconut custard

  • 400ml tin coconut milk
  • 50g caster sugar
  • 4 medium free-range egg yolks
  • 35g cornflour
  • 2 gelatine leaves (we used Costa Fine Leaf, from Waitrose and Ocado)
  • 4 tbsp coconut or dark rum

For the pistachio brittle

  • 50g shelled unsalted pistachios
  • 40g caster sugar

For the rum syllabub

  • 300ml double cream, fridge-cold
  • 50ml coconut or dark rum
  • 50g caster sugar
  • Juice 1 lime

You’ll also need…

  • 2.5 litre trifle bowl
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Method

  1. Heat the oven to 200ºC/180ºC fan/gas 6. For the coconut custard, put the coconut milk into a small pan and heat gently until steaming. Meanwhile. put the 50g caster sugar, the egg yolks and cornflour into a heatproof mixing bowl and whisk together lightly using a balloon whisk. When the coconut milk has warmed through, pour it over the egg mixture and whisk until smooth
  2. Soak the gelatine leaves in a bowl of cold water. Heat a medium pan of water to a simmer (don’t let it boil), then rest the bowl of coconut custard mixture on top, making sure the base doesn’t touch the water. Stirring constantly, heat until the mixture thickens. Add the rum and continue to heat until the custard is really thick – it will take 10-15 minutes.
  3. Remove the custard from the heat, then squeeze out the water from the gelatine leaves and stir them into the custard until completely dissolved. Lay a piece of cling film on top of the custard to stop a skin forming), then transfer to the fridge to chill while you make the rest of the trifle.
  4. For the pistachio brittle, line a medium roasting tray with nonstick baking paper. Spread the pistachios over the paper, then sprinkle with the 40g caster sugar, along with 3 tbsp cold water and a pinch of salt. Bake in the oven for 8-10 minutes, then set aside to cool. Once the pistachio brittle has cooled completely, break it up and chop roughly with a knife. Set aside.
  5. Arrange the madeira cake slices in an even layer in the bottom of the trifle bowl. Put the 200g caster sugar into a large frying pan and heat gently until it dissolves and begins to turn to caramel – don’t touch it while it’s melting. Once the caramel is a deep brick red, add the pineapple and pineapple juice – it will spit, so be careful. Stir to coat the fruit and loosen the caramel. Bring to a simmer and add half the pomegranate seeds, the lime juice and zest, and the rum. Shake the pan gently to make sure everything is combined, then turn off the heat and let the caramel cool for a few minutes. Pour everything evenly over the madeira cake, then leave to soak and cool.
  6. When the caramel is cool, prepare the rum syllabub. Put all the syllabub ingredients in a large mixing bowl and whip, either by hand (which gives a more pillowy result but is more effort) or using an electric mixer, until the mixture forms soft, floppy peaks).
  7. To assemble, give the custard a stir to loosen it, then pour it cover the pineapple. Dollop the syllabub on top. Chill for at least 1 hour, or up to 24 hours. Garnish with the remaining pomegranate seeds and the pistachio brittle to serve.

Nutrition

Nutrition: per serving
Calories
403kcals
Fat
21.8g (13.3g saturated)
Protein
4.8g
Carbohydrates
40g (34.5g sugars)
Fibre
1g
Salt
0.2g

delicious. tips

  1. If you have both dark and coconut rum, a mixture works well here, but if you just have one or the other, that will be fine, too.

  2. Chill the trifle before garnishing, up to 12 hours in advance, and keep covered.

    If you’d rather make the rum syllabub topping at the last minute to get perfect peaks, chill the assembled trifle without the cream.

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