My beautiful friend Alex made this trifle for our annual Christmas get together last weekend and when I posted it on my stories I got so many requests for the recipe I had to share it. Alex said writing the recipe was harder than making it and after making it myself I’d have to agree – it looks way more intimidating than it is! Oh and it’s gluten free!
You can make all the components a day or two in advance and assemble the trifle the morning of or the night before you need it. Just don’t put the cream on until you’re ready to serve! If you use whipped coconut cream or a a lactose friendly alternative this trifle is also lactose free as well as being gluten free.
The flavours are very different to your typical trifle and the addition of black sticky rice is genius as it adds a delicious nutty flavour and more texture than in your typical trifle. Although putting it in does make me think of that episode of friends when Rachel gets the recipes for shepherds pie and trifle stuck together and puts peas and meat in her trifle? But actually good. I promise!
The flavours are tropical and fresh and the coconut jelly is a delight. I made mine with brown caster sugar as I was all out of white and this meant it wasn’t snowy and white, thus I put it through the layers with the fruit rather than on top. I alos decorated with a little extra mango:)
From now on the word’s are all Alex, she’s a super talented designer with excellent taste so please follow her on her instagram here
Serves 10 – 16
This is a little bit of a marathon but very much worth it! Perfect for a hot summers day and a great alternative to your average Aussie trifle.
Coconut Jelly
• 800ml Coconut Milk
• 800ml Coconut Milk
• 1 1/2 Tbls gelatine
• 1 cup caster sugar
• 1 cup caster sugar
First heat coconut milk in a saucepan for about 5-6 minutes until hot, (do not boil!!) then set it aside in a jug.
You can wash out that same saucepan and add 1 cup of water with the gelatine over medium head string it gently until the gelatine dissolves. Then pour in coconut milk and sugar and stir till that is dissolved as well.
Remove from heat and let it cool slightly before pouring the mixture into a square or rectangular nonstick deep tray, you want the liquid to be at least 4cm tall, so that when set it can be cut into nice cubes.
You can wash out that same saucepan and add 1 cup of water with the gelatine over medium head string it gently until the gelatine dissolves. Then pour in coconut milk and sugar and stir till that is dissolved as well.
Remove from heat and let it cool slightly before pouring the mixture into a square or rectangular nonstick deep tray, you want the liquid to be at least 4cm tall, so that when set it can be cut into nice cubes.
Coconut Custard
• 800ml Coconut Milk
• 4 large egg yolks
• 1/3 cup brown caster sugar
• 800ml Coconut Milk
• 4 large egg yolks
• 1/3 cup brown caster sugar
• 3 Tbs of cornflour
• Pure Vanilla Essence/paste
• Pure Vanilla Essence/paste
Whisk the sugar, cornstarch and egg yolks together until combined very well, make sure you have no lumps.
In a double boiler warm coconut milk and vanilla, once heated slowly add some of the warm mixture while whisking into the cornstarch/egg/sugar mix and then transfer that mixture back into the remaining milk in the double boiler.
Keep stirring until the mixture thickens, make sure you pay attention to scraping the sides of the bowl while heating so custard cooks evenly with no lumps.
In a double boiler warm coconut milk and vanilla, once heated slowly add some of the warm mixture while whisking into the cornstarch/egg/sugar mix and then transfer that mixture back into the remaining milk in the double boiler.
Keep stirring until the mixture thickens, make sure you pay attention to scraping the sides of the bowl while heating so custard cooks evenly with no lumps.
Coconut Cake
• 1/2 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp unrefined sea salt
• 3 eggs
• 1/2 cup of ghee butter, melted
• 1/4 cup full fat coconut milk
• 1/3 cup real maple syrup or honey
• 1/2 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp unrefined sea salt
• 3 eggs
• 1/2 cup of ghee butter, melted
• 1/4 cup full fat coconut milk
• 1/3 cup real maple syrup or honey
• 2 tsp vanilla extract
• 2 egg whites
• 2 egg whites
Pre Heat oven to 180 degrees Celsius
Beat maple/honey and butter until fluffy then add eggs coconut milk and vanilla. Sift all dry ingredients into the mixture and fold together
Beat the egg whites till soft peaks form then fold into this mixture gently until combined.
Pour into prepared greased cake tin and back for around 25 mins or until lightly brown and cooked through. It wont rise like a normal cake and will stay quite dense but thats ok.
When cooked cool on a wire rack.
Beat maple/honey and butter until fluffy then add eggs coconut milk and vanilla. Sift all dry ingredients into the mixture and fold together
Beat the egg whites till soft peaks form then fold into this mixture gently until combined.
Pour into prepared greased cake tin and back for around 25 mins or until lightly brown and cooked through. It wont rise like a normal cake and will stay quite dense but thats ok.
When cooked cool on a wire rack.
Black Sticky Rice
• 2 cups Black Sticky Rice
• 2 cups Black Sticky Rice
• 200ml Coconut Cream
• 1/2 cup Brown sugar
• 1/2 cup Brown sugar
Follow the instructions on the packet of rice, this will involve soaking for at least to 2 hours and cooking on the stove.
Add the brown sugar to the cooking process and then when cooked add the coconut cream.
You can make all of these components the night before- it is best to make them at least 3 hours before so that the Jelly can set and everything can cool down.
Add the brown sugar to the cooking process and then when cooked add the coconut cream.
You can make all of these components the night before- it is best to make them at least 3 hours before so that the Jelly can set and everything can cool down.
Remaining Ingredients
• 2 mangoes chopped into small bite size piece
• 1/2 pineapple chopped into small bite size piece
• 2 mangoes chopped into small bite size piece
• 1/2 pineapple chopped into small bite size piece
• Pulp of 5 passionfruit
• 4 tbsp white rum
• 300ml thickened cream whipped into stiff peaks
• 4 tbsp white rum
• 300ml thickened cream whipped into stiff peaks
• Zest of 1 lime
Assembly time.
On the first layer, (ensuring it has cooled) it seams a shame to chop up your beautiful sponge, but cut the cake in half through the middle then into around 4cm pieces and lay half onto the bottom of the trifle dish.
Pour half of your passionfruit pulp and half your rum onto this layer.
Follow this by half the black sticky rice, then half the custard then half the fruit. Repeat all of this and let sit for a little bit in the fridge so everything can set together.
Then for the top before you sevre you can decorate as you wish with the cream and the coconut jelly, but I like to alternate with spoonfuls of the cream and the jelly cubes so you have a layer of textural white on white at the top.
Finish with a grate over of lime zest and voila.
On the first layer, (ensuring it has cooled) it seams a shame to chop up your beautiful sponge, but cut the cake in half through the middle then into around 4cm pieces and lay half onto the bottom of the trifle dish.
Pour half of your passionfruit pulp and half your rum onto this layer.
Follow this by half the black sticky rice, then half the custard then half the fruit. Repeat all of this and let sit for a little bit in the fridge so everything can set together.
Then for the top before you sevre you can decorate as you wish with the cream and the coconut jelly, but I like to alternate with spoonfuls of the cream and the jelly cubes so you have a layer of textural white on white at the top.
Finish with a grate over of lime zest and voila.
AA and HH x
