Ingredients:
- 1 box of coconut-infused cake mix (or your favorite cake mix)
- 1 package of instant coconut cream pudding (avoid using other flavors)
- 3 ripe mangoes, sliced
- 1 1/2 cups of fresh kiwi slices
- 1 1/2 – 2 cups of diced fresh papaya (or 6 ounces of canned, drained)
- 1 container of chilled whipped coconut cream
- 1 small jar of lychees, cut into small pieces
- 1/2 cup of toasted macadamia nuts (optional)
- 1/4 cup of passion fruit drizzle
Instructions:
- Start by baking the cake according to the instructions on the box. Allow it to cool completely before using it in your trifle.
- Once the cake has cooled, cut it into bite-sized pieces. Set them aside.
- Prepare the coconut cream pudding mixture according to the package instructions. Be sure not to let it set completely, as you want it to be slightly pourable.
- In a large, transparent trifle bowl or a fancy serving dish, begin layering your tropical delight trifle.
- Start with a layer of cake pieces as your base.
- Next, spoon half of the prepared coconut cream pudding over the cake layer.
- Follow with a layer of sliced mangoes, kiwi, and diced papaya.
- Add a generous dollop of chilled whipped coconut cream over the fruit layer.
- Sprinkle the lychee pieces evenly on top of the coconut cream.
- Drizzle a bit of passion fruit sauce for a tropical burst of flavor.
- If you desire a bit of crunch, sprinkle some toasted macadamia nuts on top as an optional finishing touch.
- Repeat the layers using the remaining ingredients in the same order.
- Chill your tropical delight trifle until you’re ready to serve, allowing all the delightful flavors to meld together.
Enjoy your Tropical Delight Trifle, a unique and refreshing twist on a classic dessert!
image source : justcookwell.com
