I sincerely thank her for being a part of my Guest Chef Series and now let us hear from Rafeeda herself and check out what she has to offer us today…
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| Tropical Trifle |
I am indeed so excited to be on my friend, Shanaz’s space today. I do not remember when I discovered her blog, but once I did find it, I was hooked on it. Her YouTube videos are my favorite. I love that there is no loud music, the visuals are to the point with no extra details and everything goes with a flow. I did tell her that I would go visit her to learn how she manages to do her videos! Hehe… But that said, I love how she comes up with amazing recipes as well as work on her older posts to give her blog a lot of push.
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| Tropical Trifle |
I can’t explain how happy I became when Shanaz asked me for a guest post. She was a guest on my space with her Lehm Ajeen. Actually, I am late to give her the post since she had asked me at least two months ago. Even though my vacation got over more than two months ago, I still feel I am in that hangover! Anyway, I had to decide enough is enough and work on the post for her as soon as I could.
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| Tropical Trifle |
Like I mentioned earlier, I love making simple desserts and whenever I have guests, they eagerly wait for the desserts and enjoy it more than my main course. I don’t know whether it is a good thing or bad. One of my main desserts, when I have a big get-together, is making trifle. It may sound like a long process but the best part is you can make it well in advance and let it rest for the flavors to get better. The recipe I am sharing today is a tropical twist. I have gone to make it simpler by using store-bought ingredients as the base, but if you have time, you can use your favorite sponge cake recipe as a base. To make the trifle tropical, I have used pineapples, cherries, coconut plus made the custard in coconut cream! I would have loved to use pecans as well but couldn’t find it and hence didn’t use it. I first made this when we had guests, and they totally loved it, so I made them again just to click, and enjoy it all by ourselves! Off to the recipe…
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| Tropical Trifle |
Tropical Trifle
An easy to make trifle recipe with a blend of custard and tropical fruits combined with the divine flavor of coconut.
Ingredients
- 350 gm pack pound cake
- 335 gm pack pineapple
- 15-20 cherries
- 1/2 cup grated coconut
- For the custard
- 400 grams tin of coconut cream
- 1/3 cup milk
- 3 tablespoon sugar
- 2 large eggs
- 3 tablespoon custard powder
- Pinch of salt
Directions
- Step 1 First, we will make the custard so that it cools down in time to arrange the trifle. Whisk all the ingredients under “For the Custard” in a saucepan till smooth.
- Step 2 Bring it to cook on low flame, stirring occasionally to avoid the mixture sticking to the bottom.
- Step 3 When the mixture starts heating, you will see the mixture getting thicker and glossy. Switch off, cover and allow it to cool.
- Step 4 Chop the pound cake into squares and set aside. Drain the pineapple from the pack and set the syrup aside. Chop the pineapples into bite-sized pieces. Chop the cherries in half.
- Step 5 Lightly toast the coconut in a hot pan till dry and slightly browned. Set aside to cool.
- Step 6 To assemble, in an 8-inch pan, prepare one layer of cake at the bottom. Spritz some of the syrup on it to keep in moist.
- Step 7 Spread half the custard on it, and half of the pineapple, cherries, and coconut.
- Step 8 Prepare another layer of cake on top and spray with some more syrup. Spread the remaining custard on it and top it with the remaining pineapple, cherries, and coconut.
- Step 9 Allow the trifle to rest in the fridge for around 2 hours or until the time of serving.