Tropical Rum Trifle

Name: Tropical Rum Trifle
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: English, Scottish, British, European
Ingredients: 2 bananas, sliced; 12 servings Coconut Cream Custard; 79 milliliters coconut-flavored rum; 158 milliliters chopped macadamia nuts, toasted; 12 servings Garnishes: mango, star fruit, toasted coconut, toasted macadamia nuts; 2 mangoes, peeled and cut into 1/2-inch cubes; 567 grams pineapple chunks in syrup, undrained; 305 grams frozen pound cake, thawed and thinly sliced; 59 milliliters powdered sugar; 315 milliliters sweetened flaked coconut, toasted; 0 teaspoons vanilla extract; 237 milliliters whipping cream

Tropical Rum Trifle might be just the dessert you are searching for. One serving contains 330 calories, 3g of protein, and 17g of fat. This gluten free recipe serves 12. From preparation to the plate, this recipe takes around 45 minutes. A mixture of bananas, vanillan extract, powdered sugar, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Stir together first 3 ingredients in a bowl. Cover and chill 20 minutes.

Equipment you will use

Bowl

Remove fruit from bowl with a slotted spoon, reserving syrup mixture.

Ingredients you will need

Fruit

Syrup

Equipment you will use

Slotted Spoon

Bowl

Brush pound cake slices with syrup mixture. Arrange half of slices in bottom of 4-quart bowl or trifle bowl. Top with half each of mango mixture, banana slices, Coconut Cream Custard, coconut, and macadamia nuts. Repeat layers.

Ingredients you will need

Macadamia Nuts