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Mango and coconut trifle
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Prep Time:
400 minutes
Cook Time:
25 minutes
Total Time:
425 minutes
Tropical mango, coconut, and macadamia nut dairy-free Aussie trifle.
Ingredients:
  • 270ml can coconut milk
  • 300g chopped fresh mango
  • 1 lime, juiced
  • 60ml (1/4 cup) maple syrup
  • 5 sheets gelatine
  • 125ml (1/2 cup) boiling water
  • 125ml (1/2 cup) cold water
  • 100g (1 cup) almond meal
  • 30g (1/2 cup) flaked coconut
  • 60g (1/3 cup) macadamia nuts, coarsely chopped
  • 0.63 gm ground cinnamon
  • 0.60 gm sea salt
  • 33.60 gm solidified coconut oil
  • 1 tsp Queen Madagascan Vanilla Bean Paste
  • 3 small mangoes, chopped, extra, to serve
  • 2 sheets gelatine
  • 4 egg yolks
  • 54.00 gm maple syrup
  • 1 tsp vanilla bean paste
  • 400ml coconut milk
Instructions:
  • Chill unshaken can of coconut milk in the refrigerator for 6 hours.
  • Prepare a square 20cm cake pan by lining it with plastic wrap. Blend the mango until finely chopped. Add lime juice and 1 tablespoon of maple syrup and blend until mixed. Soften the gelatine in cold water for 5 minutes, then squeeze out excess water. In a heatproof bowl, dissolve the gelatine in boiling water, then mix in cold water. Add the gelatine mixture to the mango and blend. Strain the mixture through a sieve into the prepared pan, discarding any solids. Chill in the refrigerator for 4 hours until set.
  • Begin by soaking gelatine in cold water for 5 minutes until softened. Squeeze gently to remove excess water. In a bowl, whisk together yolks, maple syrup, and vanilla until smooth. Gradually whisk in coconut milk. Pour the mixture into a small saucepan and cook over medium-low heat for 9-10 minutes or until it thickens. Transfer the custard to a heatproof bowl and stir in the softened gelatine until fully dissolved. Chill the custard over an ice bath for about 30 minutes until cool, then cover and refrigerate for 4 hours before serving.
  • Preheat the oven to 180C/160C fan forced. In a bowl, mix together almond meal, flaked coconut, macadamias, cinnamon, and salt. Add oil and 2 tablespoons of maple syrup. Use your hands to combine the ingredients until you get a coarse crumb texture. Spread the mixture on a lined baking tray and bake for 12-14 minutes until crispy. Let it cool before serving.
  • Scoop the cream from the can of coconut into a large bowl, leaving out the coconut water. Add vanilla and whisk until well combined. Cut the jelly into squares. Reserve a small amount of the crumble. In six 180ml glasses, layer custard, the rest of the crumble, extra mango, and jelly. Finish with a dollop of coconut cream and a sprinkle of the reserved crumble.

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