Vegan Option:
DESSERT: MANGO & COCONUT TRIFLE RECIPE
Layers of coconut-soaked sponge, mango compote, and vegan custard, topped with whipped coconut cream. A tropical take on the classic British trifle.
Mango & Coconut Trifle Recipe
Prep Time: 45 minutes
Cook Time: 20 minutes
Serves: 4
Ingredients:
For the Sponge:
• 1 cup all-purpose flour (or gluten-free alternative)
• 1/2 cup granulated sugar
• 1/2 cup coconut milk
• 1/4 cup vegetable oil
• 1 tsp baking powder
• 1/2 tsp vanilla extract
For the Mango Compote:
• 2 ripe mangoes, peeled and diced
• 1/4 cup sugar (adjust based on mango sweetness)
• 1 tsp lemon juice
For the Vegan Custard:
• 2 cups coconut milk
• 1/4 cup cornstarch
• 1/3 cup sugar
• 1 tsp vanilla extract
For the Whipped Coconut Cream:
• 1 can (14 oz) full-fat coconut cream, chilled overnight
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract
Additional:
• Toasted coconut flakes for garnish
• Fresh mango slices for garnish
Instructions:
1. Prepare the Sponge:
> Preheat oven to 350°F (175°C). Grease and flour a baking pan.
> In a bowl, combine flour, sugar, coconut milk, oil, baking powder, and vanilla. Mix until smooth.
> Pour into the prepared pan and bake for 20 minutes or until a toothpick comes out clean. Let cool, then cut into cubes.
2. Make the Mango Compote
> In a saucepan over medium heat, combine mangoes, sugar, and lemon juice. Cook until mangoes are soft and the mixture thickens. Let cool.
3. Prepare the Vegan Custard
> In a saucepan, whisk together coconut milk, cornstarch, sugar, and vanilla. Cook over medium heat, stirring constantly, until the mixture thickens. Chill in the fridge until set.
4. Assemble the Trifle
> In a trifle dish or individual glasses, layer sponge cubes, mango compote, vegan custard, and whipped coconut cream. Repeat layers until all components are used.
> Garnish with toasted coconut flakes and fresh mango slices.
6. Chill
> Refrigerate for at least 2 hours before serving to allow the flavors to meld.
Cook's Notes:
> The meringues can be made a day ahead and stored in an airtight container to save time.
> Adjust the amount of sugar in both the meringues and whipped cream to suit your taste, especially if the berries are particularly sweet.
> For a vegan version, use aquafaba (the liquid from a can of chickpeas) to make the meringues and a plant-based cream substitute for the whipped cream.