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Nectarine and coconut macaroon trifles
Nectarine and coconut macaroon trifles
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Indulgent trifle dessert - a feast for the eyes and taste buds.
Ingredients:
  • 35g (1/2 cup) shredded coconut
  • 12 coconut macaroon biscuits
  • 300ml thickened cream
  • 28.60 gm yellowbox honey
  • 20.00 ml Grand Marnier liqueur
  • 4 ripe (about 180g each) yellow slipstone nectarines, halved, stones removed, thinly sliced
Instructions:
  • In a non-stick frying pan over medium heat, toast shredded coconut for about 2 minutes until golden, stirring occasionally. Remove from heat.
  • Crush the biscuits by gently pounding them in a plastic bag with a rolling pin.
  • In a medium bowl, use an electric beater to whip the cream until it forms firm peaks. Fold in the honey, liqueur, and half of the toasted coconut until everything is well combined.
  • Sprinkle half of the crushed biscuits evenly among four 375ml (1 1/2-cup) capacity serving glasses. Add a dollop of the coconut-cream mixture and a layer of nectarine slices. Repeat the layers with the remaining crushed biscuits and coconut cream mixture. Fan out the remaining nectarine slices on top. Chill in the fridge, covered with plastic wrap, for 4 hours before serving.
  • Take the nectarine & coconut macaroon trifles out of the fridge. Finish by sprinkling them with the remaining toasted coconut and serve promptly.

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