Platinum Jubilee Trifle: Do that pineapple and coconut model

Dig in (Image: Ant Jones Images)

The Platinum Jubilee is solely across the nook and other people can be indulging in a wide variety of quintessentially British treats to mark the instance.

The birthday celebration even has its personal reputable pudding – which was once simply named as a lemon and Swiss roll amaretti trifle.

This Platinum Jubilee Trifle is regarded as impressed through the lemon posset served on the Queen’s wedding ceremony to Prince Philip, and is made with layers of lemon curd Swiss roll, custard, jelly, a mandarin coulis and amaretti biscuits.

However should you fancy one thing a bit of other, we’ve were given another trifle recipe that includes some key summer time flavours: pineapple, lime and coconut.

The beneath recipe is from Del Monte, who got here up with the candy deal with after being impressed through the Platinum pudding contest.

That is how you’ll make it at house.

Pineapple, lime and coconut trifle recipe

Caribbean inspired pineapple trifle

Simply have a look at it (Image: Ant Jones Images)


  • 1 x (400ml) can coconut milk
  • 3 egg yolks
  • 50g caster sugar
  • 1 heaped tbsp cornflour
  • A couple of drops of coconut flavouring (non-compulsory – should you like an overly coconutty flavour)
  • 1 ginger cake (appx. 200g), lower into more or less 1cm slices
  • 2 cans (435g) Del Monte Pineapple Slices in Juice
  • 2 limes, juice of one and zest of two
  • 300ml double cream
  • Toasted coconut flakes, to complete


1. Get started with the coconut custard, which wishes time to chill. Put the coconut milk in a saucepan and warmth gently, stirring, till utterly easy and amalgamated. Take off the warmth.

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2. Put the egg yolks, sugar and cornflour in a bowl and beat in combination completely. Sparsely pour the nice and cozy coconut milk onto the yolk aggregate, stirring at all times. Then pour the whole thing again into the pan and put again over a medium warmth. Warmth the custard, stirring continuously so it doesn’t keep on with the bottom of the pan, till it’s steaming sizzling, simply starting to bubble and noticeably thickened.

3. Pour right into a blank bowl or jug, quilt the outside immediately with a work of baking parchment to forestall a pores and skin from forming, and go away to chill utterly. As soon as cool, put within the refrigerator.

4 Use the slices of ginger cake to line the bottom of a 2-2.5 litre trifle bowl.

5. Drain each cans of pineapple, maintaining 6 tbsp juice from one of the crucial cans. Combine this pineapple juice with the juice and grated zest of one lime. Trickle this over the ginger cake.

6. Put aside 2 pineapple slices for adornment, hanging them within the refrigerator in a coated container. Organize the rest pineapple over the ginger cake.

7. If you wish to use coconut flavouring, upload a couple of drops to the coconut custard now. Unfold the cooled coconut custard over the pineapple. Relax the trifle at this level for an hour or as much as 24 hours.

8. When in a position to serve, whip the cream till it holds comfortable peaks and spoon onto the custard. Minimize the rest pineapple slices into small items and organize on best of the cream. Most sensible with coconut flakes and curls of lime zest and serve.

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