Platinum Jubilee Trifle: Do this pineapple and coconut model

Dig in (Picture: Ant Jones Photography)

The Platinum Jubilee is simply across the nook and other people shall be indulging in every kind of quintessentially British treats to mark the event.

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

This Platinum Jubilee Trifle is considered impressed by 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.

But for those who fancy one thing slightly completely different, we’ve acquired an alternate trifle recipe that options some key summer time flavours: pineapple, lime and coconut.

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

This is how one can make it at house.

Pineapple, lime and coconut trifle recipe

Just have a look at it (Picture: Ant Jones Photography)


  • 1 x (400ml) can coconut milk
  • 3 egg yolks
  • 50g caster sugar
  • 1 heaped tbsp cornflour
  • A number of drops of coconut flavouring (non-compulsory – for those who like a really coconutty flavour)
  • 1 ginger cake (appx. 200g), reduce into roughly 1cm slices
  • 2 cans (435g) Del Monte Pineapple Slices in Juice
  • 2 limes, juice of 1 and zest of two
  • 300ml double cream
  • Toasted coconut flakes, to complete


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

2. Put the egg yolks, sugar and cornflour in a bowl and beat collectively totally. Carefully pour the nice and cozy coconut milk onto the yolk combination, stirring on a regular basis. Then pour the whole thing again into the pan and put again over a medium warmth. Heat the custard, stirring typically so it doesn’t keep on with the bottom of the pan, till it’s steaming scorching, simply starting to bubble and noticeably thickened.

3. Pour right into a clear bowl or jug, cowl the floor straight with a bit of baking parchment to cease a pores and skin from forming, and go away to chill utterly. Once cool, put within the fridge.

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, holding 6 tbsp juice from one of many cans. Mix this pineapple juice with the juice and grated zest of 1 lime. Trickle this over the ginger cake.

6. Set apart 2 pineapple slices for adornment, placing them within the fridge in a coated container. Arrange the remaining pineapple over the ginger cake.

7. If you need to use coconut flavouring, add a number of drops to the coconut custard now. Spread the cooled coconut custard over the pineapple. Chill the trifle at this stage for an hour or as much as 24 hours.

8. When able to serve, whip the cream till it holds tender peaks and spoon onto the custard. Cut the remaining pineapple slices into small items and organize on high of the cream. Top with coconut flakes and curls of lime zest and serve.

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