Pina Colada Trifle
Dive into a tropical paradise with this decadent Pina Colada Trifle, a dessert that’s as refreshing as it is indulgent. Layers of moist pound cake, juicy pineapple chunks, and a luscious coconut cream blend come together to create a dessert that’s bursting with island-inspired flavor. Infused with a hint of pineapple juice—plus a touch of rum for those who prefer an adult twist—this no-bake recipe is incredibly easy to assemble and perfect for entertaining. Garnished with toasted shredded coconut and vibrant maraschino cherries, this trifle doesn’t just taste heavenly; it looks stunning on the table too. Ideal for summer gatherings or whenever you crave a sweet taste of the tropics, this dessert requires minimal prep time and delivers maximum flavor impact.
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Ingredients
- 400 grams Pound cake (or sponge cake)
- 400 grams Pineapple chunks (fresh or canned, drained)
- 240 ml Coconut cream
- 240 ml Heavy cream
- 50 grams Powdered sugar
- 30 ml Rum (optional)
- 50 grams Shredded coconut (toasted)
- 6 pieces Maraschino cherries (for garnish)
- 120 ml Pineapple juice
Directions
Step 1
Cut the pound cake into 2.5 cm (1 inch) cubes and set aside.
Step 2
If using fresh pineapple, cut it into small chunks. If using canned pineapple, drain the liquid thoroughly.
Step 3
In a large mixing bowl, whip the heavy cream with powdered sugar until soft peaks form.
Step 4
Add the coconut cream to the whipped cream and gently fold them together until fully combined.
Step 5
If using rum, combine it with the pineapple juice in a small bowl.
Step 6
Using a trifle dish or individual serving glasses, start assembling the layers: Begin with a layer of pound cake cubes at the bottom.
Step 7
Lightly drizzle the pineapple juice (or pineapple juice-rum mixture) over the cake layer to moisten it.
Step 8
Add a layer of pineapple chunks over the cake, followed by a generous layer of the coconut cream mixture.
Step 9
Repeat the layers (cake, pineapple juice, pineapple chunks, and coconut cream) until the trifle dish is full, finishing with a layer of coconut cream on top.
Step 10
Top the trifle with toasted shredded coconut and maraschino cherries for garnish.
Step 11
Refrigerate the trifle for at least 2 hours (or overnight) to allow the flavors to meld before serving.
Step 12
Serve chilled and enjoy your tropical dessert!
Nutrition Facts
| Serving size | (1590.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4120.9 |
| Total Fat 221.6g | 0% |
| Saturated Fat 151.9g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 640mg | 0% |
| Sodium 1391.1mg | 0% |
| Total Carbohydrate 471.1g | 0% |
| Dietary Fiber 16.7g | 0% |
| Total Sugars 361.7g | |
| Protein 28.3g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 283.9mg | 0% |
| Iron 8.5mg | 0% |
| Potassium 1371.2mg | 0% |
Source of Calories