TROPICAL FRUIT TRIFLE
Try coconut-flavor pudding mixed with fluffy COOL WHIP in our Tropical Fruit Trifle. Sandwiched between layers of tropical fruit and pound cake, you'll love taking this Tropical Fruit Trifle to your next holiday party.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield Makes 15 servings, 2/3 cup each.
Number Of Ingredients 6
Steps:
- Add milk to dry pudding mix in large bowl. Beat with wire whisk 2 min. or until well blended. Gently stir in 2 cups of the whipped topping.
- Place half of the cake cubes in bottom of 2-1/2-qt. straight-sided serving bowl. Spoon half of the pudding mixture over cake cubes; top with half of the fruit. Repeat layers. Top with remaining 1 cup whipped topping and the coconut.
- Serve immediately. Or, cover and refrigerate until ready to serve. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 170 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 18 g, Protein 2 g
TROPICAL FRUIT TRIFLE
This recipe was conceived from the "ashes of failure." I made Mark H's Coconut Pound Cake, Recipe #17617, but due to my error, I absolutely stuck to the bundt pan and came out in chunks. After I tasted the cake, it was too delicious to even consider trashing, so I came up with this instead. I suppose you could use any tropical fruit, I just used what I had on hand. Amount of fruit and cake you will need will depend on your bowl. I have a very deep trifle bowl (see pic).
Provided by SweetSueAl
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Make cake according to Recipe #17617 directions.
- Combine dry pudding mix and milk, whisking until completly incorporated, about 2 minutes. Place in refrigerator until set, about 1 hour.
- Combine well-drained crushed pineapple and pudding, set aside.
- Crumble about 1/4 of cake into trifle dish or very deep bowl.
- Top with 1/3 of pudding mixture.
- Arrange sliced bananas in a layer on top of pudding.
- Place kiwis on top of bananas.
- Repeat Cake, pudding, banana, and kiwi layers two more times,with a pudding layer on top.
- Decorate the top with kiwis and pineapple chunks or rings.
TROPICAL TRIFLE
Provided by Wanna Make This?
Categories dessert
Time 4h40m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Place a medium heatproof bowl over a medium saucepan filled with a few inches of simmering water; make sure the bottom of the bowl does not touch the water. Place the butter in the bowl and melt completely. Add the sugar, passionfruit juice and lemon juice and whisk until smooth and combined. Whisk in the eggs until smooth. Continue to cook, whisking every 1 to 2 minutes, until the curd thickens enough to coat the back of a spoon, 8 to 10 minutes. The consistency will be similar to thin gravy. Strain into a clean bowl and cool at room temperature for 15 minutes. Cover the surface of the curd with plastic wrap and refrigerate until chilled (the curd will thicken as it cools), at least 4 hours and up to overnight.
- Put the coconut milk in a large bowl and sprinkle the pudding mix on top. Beat with an electric mixer on low speed until combined. Switch to medium-high speed and blend until the mixture is completely smooth and thickened, 2 to 3 minutes. Keep refrigerated until ready to assemble.
- To assemble, spread 1/2 cup of the curd over the bottom of a large (about 3 quarts) glass trifle dish, then top with about half of the pound cake pieces, making sure there is one single layer of pound cake without any gaps. Top with half the pudding. Layer in 2 cups of raspberries, making sure to create a double ring against the outside edge of the trifle dish, so the color really shows through. Continue to layer the trifle dish with half of the whipped topping, the remaining pound cake, the remaining pudding, the remaining whipped topping and drizzle with the remaining curd.
- Place the kiwi rounds and blackberries along the edge of the trifle dish. Next, create a ring of raspberries working inwards. Pile the diced mango into the center of the trifle.
TROPICAL FRUIT TRAY
Provided by Robert Irvine : Food Network
Time 25m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Arrange fruits on a platter and sprinkle with fresh lime juice.
TROPICAL FRUIT INDIVIDUAL TRIFLE
From Hershey's, these can be made in single servings or you can make one large one in your trifle dish. The following serves one.
Provided by Karen..
Categories Dessert
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Place 1 1/2 tbl of chocolate syrup in the bottom of a large parfait glass.
- Layer 2 tbl. pudding, then cake cubes, then mango, then 1 tbl. pineapple.
- Layer remaining pudding and top with remaining chocolate syrup.
- Garnish with whipped cream and remaining pineapple.
Nutrition Facts : Calories 267.9, Fat 5.2, SaturatedFat 2.3, Cholesterol 1.1, Sodium 195.3, Carbohydrate 54.1, Fiber 3.3, Sugar 35.4, Protein 3.1
TROPICAL TRIFLE
Steps:
- For the Mango Puree: Combine all the ingredients in pot, stir to combine and continuously through cooking until the puree bubbles, about 12 minutes.
- For the Candied Cashews: Place the rack in the middle of the oven and preheat to 350 degrees F. Next, line a rimmed cookie sheet with parchment paper. You can also use a jellyroll pan.
- In a medium heavy bottom saucepan melt the butter over high heat being careful not to brown the butter. To the melted butter, add the sugar, light corn syrup, and salt and stir to combine. Add the cashews and cook for 3 minutes stirring constantly.
- Pour the sugar coated cashews onto the lined baking sheet. With a heat resistant spatula spread the nuts in an even layer. Bake for 12 to 15 minutes until golden brown. Use the heat resistant spatula to stir the nuts half way through the baking to help the nuts develop an beautiful even golden color.
- Remove pan from the oven and allow nuts to cool completely. Once cool, break into small clusters.
- For the Pastry Cream: Because the pastry cream needs to be removed from the saucepan immediately, prepare ahead and place a bowl, a fine mesh strainer or a food mill, and a heat resistant rubber spatula near the stove.
- In a second bowl, whisk together the flour with 1 cup of the sugar. Next, whisk in the eggs until smooth. The mixture will be very thick.
- Combine the milk, the remaining cup of sugar, the vanilla bean, and the salt in a medium saucepan. Over medium heat cook the milk mixture being sure to occasionally stir to prevent scorching and a skin from forming. Remove the pan from the heat when it just begins to simmer. While whisking constantly, slowly pour, in a thing stream, about half of the milk into the sugar, flour, egg mixture. Using the same method of pouring slowly and whisking, return the mixture in the bowl to the saucepan with the remaining milk. Return the pan to the stove and cook over medium to medium-low heat while whisking constantly but not vigorously to avoid incorporating air into the pastry cream. Cook the mixture until it thickens. Immediately remove the pan from the stove as soon as the first bubble breaks the surface of the pastry cream.
- As soon as the pastry cream is removed from the heat pour the hot pastry cream into the strainer or food mill. Use the spatula to scrape the pan and to push the pastry cream through the sieve, if using.
- Place plastic wrap directly on the surface of the cream to prevent a skin from forming. Refrigerate at least several hours, or overnight.
- Slice the cake in half horizontaly, brush with simple syrup or a good quality liqueur.
- Spread your favorite jam between the layers of cake and cut in squares. Make a mixture of half pastry cream and half whipped cream.
- For assembly, place layers of cake on the bottom of a trifle dish. Layer with mango puree, grilled pineapple, candied cashews and the pastry cream/whipped cream mixture continuing layers until the bowl is full. Garnish with coconut and more candied cashews.
TROPICAL FRUIT AND CAKE TRIFLE
Provided by Marge Perry
Categories Cake Dessert Kid-Friendly Tropical Fruit Self Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 16
Number Of Ingredients 12
Steps:
- Make pudding as directed on package. Heat oven to 350°. Line a 13" x 17" baking pan with parchment paper; coat with cooking spray. In a bowl, combine 3/4 cup sugar, flour and salt. In another bowl, beat egg whites with an electric mixer until foamy. Add cream of tartar; beat until soft peaks form. Slowly add remaining 3/4 cup sugar, beating until mixture is thick and shiny. Fold flour mixture into egg mixture in four batches; spread batter in pan. Bake until golden, 20 to 25 minutes. Loosen sides of cake with a knife; let cool. In a bowl, microwave jam for 30 seconds. Invert cake on cutting board; spread with jam and cut into 2-inch squares. In a nonstick pan over medium-high heat, toast coconut, stirring, 4 minutes. In another bowl, beat cream and coconut extract with an electric mixer until peaks form. Reserve 1/4 cup whipped cream. Fold pudding and 1/4 cup coconut into remaining whipped cream. In a large glass bowl, assemble trifle: Layer 1/3 cake squares, 1/3 fruit and 1/3 pudding mixture; repeat twice. Top with remaining 1/4 cup whipped cream and 1/4 cup coconut.
ANGEL FRUIT TRIFLE
A light, fresh, and cool summer dessert. Angel food cake, fresh berries, and whipped topping, layered in a trifle bowl, makes for a pretty presentation; then you can see the layers of the dessert. This is a great Fourth of July red, white, and blue dessert. This is my family's favorite summer dessert.
Provided by Lori Kirchner Zwahlen
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 1h15m
Yield 12
Number Of Ingredients 6
Steps:
- Pour the blueberries into a strainer, rinse with water, and shake off excess water. Spread the berries out onto paper towels to dry slightly.
- In a deep, clear glass bowl or trifle bowl, spread a layer of angel food cake chunks. Scatter the cake with chopped strawberries in a thin layer. Sprinkle the strawberries with a layer of blueberries, followed by a layer of chopped peach slices. Sprinkle a few fresh raspberries over the peaches. Dollop a layer of whipped topping, then repeat layers until all cake and fruit has been used. Finish trifle with a layer of whipped topping. Cover the trifle, and refrigerate until chilled, about 1 hour.
Nutrition Facts : Calories 295.1 calories, Carbohydrate 55.1 g, Fat 8.9 g, Fiber 3.2 g, Protein 2.3 g, SaturatedFat 8.4 g, Sodium 212 mg, Sugar 19 g
TROPICAL TRIFLE
I just found this in New Idea magazine & didn't want to lose the recipe. Looks nice & easy, but end result looks great. Best to make this in a clear glass bowl to impress everyone.
Provided by Heydarl
Categories Dessert
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut jam rolls into four even slices. Place half over base and around side of a serving bowl (10-cup capacity). Brush with half the liqueur.
- Make raspberry jelly according to packet instructions. Cool to room temperature. Pour over jam rollettes in serving bowl. Refrigerate until set. Repeat layering with orange and mango jellies, refrigerating between layers until set.
- Beat cream and sugar in a small bowl with an electric mixer until firm peaks form. Gently fold half the cream into custard in a large bowl. Pour over set jelly.
- Arrange remaining rollettes over custard mixture and brush with remaining liqueur. Drizzle with passionfruit pulp. Top with remaining whipped cream. Cover and refrigerate overnight.
- Serve trifle topped with mango slices.
Nutrition Facts : Calories 458.3, Fat 28.5, SaturatedFat 17.6, Cholesterol 104.2, Sodium 186.7, Carbohydrate 49.8, Fiber 4, Sugar 41.6, Protein 5
COCONUT AND TROPICAL FRUIT TRIFLE
I've found that as I get older, I tend to forget about the things that aren't all that important to me, like paying bills, what day it is, and so on. But I never, ever forget a dessert. A few decades ago, some friends who had lived in Brazil for a few years invited me for dinner and served bien me sabe, a moist concoction of sponge cake and coconut cream. And I never got it out of my head how fantastic that simple combination tasted. Years later, when I was the pastry chef at a restaurant that specialized in Asian cooking, I had the opportunity to seek out and use all sorts of tropical fruit, many of which I hadn't ever seen before. And I thought bien me sabe would be the perfect backdrop for a jumble of exotic flavors. Although I've used the types of tropical fruit that are the most widely available, feel free to add or use others in place of what I've suggested. But just be sure to heat them through, as most tropical fruits contain a heat-sensitive enzyme that causes custards to break down. I learned this the hard way. I like the way large shreds of fresh coconut look on top of this dessert. If you have the inclination, crack one open, shave off large shards, and toast them to use as garnish.
Yield makes 8 servings
Number Of Ingredients 15
Steps:
- To make the coconut custard, in a medium saucepan over medium heat, warm the milk with the 1/2 cup (100 g) sugar. Scrape the seeds from the vanilla bean and add them to the saucepan, then drop in the pod.
- In a small bowl, whisk together the cornstarch and coconut milk until completely smooth. In another small bowl, whisk the egg yolks until combined.
- When the milk mixture is hot, stir the cornstarch mixture to recombine, then whisk it into the saucepan. Cook, stirring constantly, until the mixture thickens. While whisking constantly, pour about one-third of the hot thickened milk into the egg yolks, then scrape the yolk mixture into the saucepan. Cook, stirring constantly and scraping the bottom of the pan, just until the mixture begins to boil (it will be very thick). Remove from the heat and strain into a clean bowl. (The vanilla pod can be rinsed, dried, and used for another purpose; see page 14.) Stir in the 1 cup (70 g) coconut, and refrigerate until chilled. (To speed up the chilling, you can set the bowl containing the custard in a larger bowl filled with ice water.)
- To make the fruit filling, in a nonreactive skillet, gently cook the pineapple until it is heated through, 3 to 5 minutes. Transfer to a medium bowl and let cool completely.
- Add the strawberries, mango, 6 tablespoons (75 g) sugar, lime juice, and rum to the pineapple and toss gently.
- To assemble the trifle, use a 2-quart (2-liter) rectangular baking dish with at least 3-inch (8-cm) sides. Remove the parchment paper from the sponge cake and cut out 2 pieces that each fit in the bottom of the baking dish. (You'll need the cake trimmings, so don't eat them!)
- Spread 1/2 cup (125 ml) of the coconut custard evenly in the bottom of the dish. Place one of the cake pieces on top. Spread half of the fruit filling and some of their juice over the cake.
- Spread about 1 cup (250 ml) of the coconut custard over the fruit, then place the second cake piece on top. Cover the cake with the remaining fruit filling and juice. Spread another 1 cup (250 ml) of the coconut custard over the fruit, and cover with the cake trimmings, fitting them in a single layer.
- Finally, spread the remaining coconut custard over the top and refrigerate, uncovered, for about 30 minutes to firm up the top layer of custard. Cover with plastic wrap and refrigerate until chilled.
- Scoop out big spoonfuls of the trifle so all the layers of fruit, cake, and custard can be seen. Strew toasted coconut over the top of each serving. The dessert is delicious by served all by itself, but even better in a pool of Raspberry Sauce (page 246), Mango Sauce (page 246), or Strawberry Sauce (page 248).
- This trifle will keep overnight, but if stored any longer, the juices from the fruit will make the cake too soggy.
- I prefer to use unsweetened coconut, but if you can only find sweetened coconut, reduce the sugar in the custard by 1 1/2 tablespoons.
QUICK TROPICAL CHEESECAKE TRIFLE
Cubes of rich pound cake and some creamy cheesecake filling make elegant additions to this tropical fruit dessert trifle.
Provided by My Food and Family
Categories Fruit Recipes
Time 15m
Yield Makes 14 servings, 2/3 cup each
Number Of Ingredients 7
Steps:
- Layer half the cake cubes in bottom of large straight-sided serving bowl. Top with half the cheesecake filling and fruit. Repeat layers.
- Drizzle with jam; sprinkle with coconut.
- Serve immediately. Or cover and refrigerate until ready to serve.
Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
TROPICAL FRUIT TRIFLE
Provided by Bill Yosses
Categories dessert
Time 2h30m
Yield 12 to 15 servings
Number Of Ingredients 14
Steps:
- To make fruit compote, place 3/4 cup of sugar in a skillet. Add half the lime zest, 1 piece vanilla bean and 1/2 cup water to the pan. Heat the syrup, stirring until the sugar dissolves. Simmer for 5 to 7 minutes until very reduced.
- Add 4 cups pineapple or Asian pear to syrup, reserving rest for garnish. Cook gently until fruit is glazed and softened but holds its shape, 2 to 6 minutes. Remove vanilla bean. Place fruit in a bowl and let cool.
- In clean skillet, add remaining sugar, lime zest, other piece of vanilla bean and 1/2 cup water. Make a syrup as in Step 1. Add 4 cups papaya or mango to syrup, reserving rest for garnish. Cook gently until fruit is glazed and softened, but holds its shape, 2 to 4 minutes. Remove vanilla bean. Place fruit in a bowl and let cool.
- To make yogurt cream, simmer an inch of water in the bottom of a double boiler. In a small bowl combine gelatin with 2 teaspoons cold water and set aside. Place egg yolks, sugar, lime zest and juice in top of double boiler. Whisking constantly, heat yolks over simmering water until thickened, 5 to 7 minutes. Take egg mixture off heat and whisk in gelatin until it dissolves, about 20 seconds.
- With electric mixer, whip cream until thickened and soft peaks just begin to form. Whisk yogurt and crème fraîche into yolk mixture, then whisk in whipped cream.
- Slice layers of cake in half horizontally and trim so they fit into a large glass bowl. Place one layer in bowl. Starting at edge of bowl so that fruit shows through glass, place kiwis in one layer on cake. Spread a quarter of yogurt cream over kiwis and top with another cake layer. Using a slotted spoon, scoop a layer of papaya on the cake, then another quarter of cream and third layer of cake. Top with remaining fruit, another quarter of cream and final cake layer. Spread remaining cream on top. Cover trifle with plastic wrap and refrigerate for at least 3 hours and up to 3 days. Before serving, press pieces of sliced tropical fruit on top.
Nutrition Facts : @context http, Calories 304, UnsaturatedFat 4 grams, Carbohydrate 50 grams, Fat 12 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 29 milligrams, Sugar 43 grams
TROPICAL TRIFLE
For an easy dessert that serves a crowd, you can't go wrong with trifle. Mix it up with the variation below and enjoy it your way.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h35m
Yield 10
Number Of Ingredients 10
Steps:
- In medium bowl, beat milk and pudding mix with wire whisk 2 minutes. Stir in orange peel. Let stand 5 minutes.
- In 3 1/2-quart trifle bowl, place half of cake cubes. Drizzle with 1 tablespoon of the liqueur. Spoon 1 cup of the pudding over cake. Layer with pineapple, kiwifruit and remaining cake cubes. Drizzle with remaining 1 tablespoon liqueur. Spoon remaining pudding over cake. Layer with mango and strawberries. Cover; refrigerate at least 4 hours.
- Sprinkle coconut in ungreased heavy skillet. Cook over medium-low heat 6 to 10 minutes, stirring frequently until browning begins, then stirring constantly until light brown. Cool completely; cover and set aside.
- Just before serving, sprinkle trifle with toasted coconut. Spoon down to bottom of dish to scoop out servings.
Nutrition Facts : Calories 270, Carbohydrate 56 g, Cholesterol 0 mg, Fiber 2 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving (1 Cup), Sodium 510 mg, Sugar 45 g, TransFat 0 g
TROPICAL TRIFLE
A different version to the usually strawberry flavoured classic trifle I adapted this from a women's weekly recipe where you made your own Swiss roll and custard so I made it a bit easier and quicker but a great tasting trifle
Provided by oriana
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Make jelly according to directions on packet and place in fridge until almost set.
- Cut sponge cake in half and spread lemon butter on one half of the cake and then replace the the other half back on top.
- Cut cake into square pieces and place in and around trifle bowl.
- Sprinkle with sherry.
- Pour almost set jelly on top of sponge and refrigerate til set.
- Pour custard over jelly refrigerate til cold.
- Decorate with whipped cream and fruit.
Nutrition Facts : Calories 419.3, Fat 15.5, SaturatedFat 9.1, Cholesterol 109.1, Sodium 255.2, Carbohydrate 63.7, Fiber 1.8, Sugar 45.4, Protein 6
TROPICAL RUM TRIFLE
Make and share this Tropical Rum Trifle recipe from Food.com.
Provided by Ambervim
Categories Dessert
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Stir together mangoes, pineapple and rum. Cover and chill 20 minutes.
- Remove fruit from bowl, leaving syrup.
- Brush pound cake slices with syrup.
- Layer cake/fruit/custard/nuts in bowl (nice and tall or trifle bowl best, use what you have).
- Whip cream, gradually add sugar and finally vanilla.
- Spread evenly over the top.
- Cover and chill 1.5 hours.
- Garnish with fruit (mango, pineapple or star fruit) if desired.
Nutrition Facts : Calories 345.9, Fat 23.3, SaturatedFat 13.2, Cholesterol 32.6, Sodium 15.3, Carbohydrate 31.9, Fiber 4.8, Sugar 24.5, Protein 3
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